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UNIVERSITY  OF 

ILLINOIS  LIBRARY 

AT  URBANA  CHAMPAIGN 

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CORNER  BOOK  SHOP 

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NEW  YORK  3,  N.  y. 


Anchovies  on  Toast— Drain  oil  from  can 
of  anchovies.  Chop  them  finely  with  little 
parsley,  then  pound  to  a  paste,  adding  in  a 
little  of  the  oil.  Spread  on  shaped  bread 
which  has  been  toasted.  Criss-cross  with 
Pimento  strips,  season  with  lemon  juice. 

Livers  on  Toast — If  you  can't  get  Pate 
de  Foie  Gras,  chicken  livers  will  do  just  as 
well.  Fry  the  liver  until  just  firm  enough  to 
hold  shape.  Chop  very  fine  with  shalots  or 
parsley  and  a  little  onion.  Salt  and  pepper. 
Spread  on  bread.  Around  the  edge  make  a 
garnish    of    mashed    hard-cooked    egg-yolk 

(Continued  on  page  15^ 

FOODS  AND  FANCIES 

^continued  from  -page  P) 

forced  through  a  pastry  tube.  Or  put  a  slice 
of  hard-cooked  egg  in  the  center  of  the 
spread. 

Mayonnaise  Tomato  on  Toast — Use 
small  tomatoes.  Skin.  Cover  your  toast 
first  with  mayonnaise,  then  the  single  round 
slice  of  tomato,  then  in  center  of  tomato  a 
tightly  curled  anchovy. 

Mustard  Egg'  and  Pickled  Onions — 
Chop  the  eggs  iafter  hard-cooked.  Mash  in 
teaspoon  n^ustard..  Spread  on  toasted,  but- 
tered ttian^es  6T  bread.  In  center  place  a 
pickled  oniOfi.  Qr.  the^  pickled  onions  may  be 
chopped  in  along"  tvrth  the  egg  and  then  a 
garnish  of  green' pepper;  and  pimento  used. 

Cream  Cheese  and  Anchovy  Fillets — 
Spread  the  cream  cheese  on  rounds  of  toasted 
bread  and  then  circle  border  with  the  tiniest 
of  anchovy  fillets.  In  the  center  press  in  half 
a  stuffed  olive. 

NOVEMBER   18th,  1933 


NEIGHBORHOOD 


COOK  BOOK 


BY 


THE  MEMBERS  OF  CIRCLE  NUMBER  FIVE 

OF 

THE  HOME  SERVICE  DEPARTMENT 

WOMEN'S  UNION 

HEMENWAY  METHODIST  CHURCH 


PUBLISHED  1924 


'^3' '  Tte 


SEVEN  DAY  CHURCH 


N.l  M  E  over  tlie  things  you  tliink 
a  cliurcli  sliould  do  and  you  xvill 
find  that  the  church  issuing  this  cook 
book  is  eitlier  already  doing  them  or 
is  planning  to  do  them  in  the  near 
future. 

^T"  JI  E  program  being  developed  in 
\^>^  this  church  is  the  kind  that  led 
a  recent  writer  in  C oilier  ^s  to  prepare 
an  article  entitled:  Soon  We  May 
Have  to  Go  to  Church. 

RELIGION  in  this  cliurcli  is 
not  limited  to  "strong  Sunday 
doses. ^'  The  ideal  is  to  help  religion 
function  every  day  in  the  week. 

HEMENWA\ 
METHODIST  EPISCOPAL 

CHURCH 
NEIGHBORHOOD  HOUSE 

CHICAGO  AVEXITE  NEAR  MAIN  STREET 

EVANSTON,   ILJJNOIS 

1924 


FOREWORD 

This  cook  book  is  the  result  of  the  earnest  efforts 
of  Circle  No.  5  in  the  Home  Service  Department  of 
Hemenway  Methodist  Church.  The  recipes  are  the 
choice  and  tested  recipes  of  many  of  the  members 
and  friends  of  this  Church. 

We  regret  to  say  that  some  of  the  recipes  which 
came  to  us  had  to  be  omitted,  because  of  the  fact 
that  many  were  duplicated.  However,  we  have 
tried  to  use  a  few  from  every  contributor. 

Our  advertisers  have  made  possible  the  printing 
of  this  book,  and  they  deserve  your  patronage. 


CIRCLE  NUMBER  FIVE. 


Chairman  of  Advertising 
Mrs.  J.  D.  Wigginton 

Chairman   of   Circle- 


Chairman  of  Recipes 
Mrs.  C.  A.  Bottorff 
Mrs.   J.   W.   Kassel 


Mrs.  C.  A.  Bottorff 
Mrs.  Edward  Bradley 
Mrs.  U.  G.  .Buck 
Miss  L.  Grain 
Mrs.  T.  Galitz 
Mrs.  Mary  Gleason 
Mrs.  J.  Hathaway 
Mrs.  W.  E.  Hosier 
Mrs.  C.  E.  Johnson 
Mrs.  Edwin  Johnson 
Mrs.  Elmer  Johnson 
Mrs.  John  Johnson 
Mrs.  J.  W.  Kassel 
Mrs.  E.  W.  Keast 


Mrs.  F.  J.  Kepler 
Mrs.  Luella  King 
Miss  Grace  King 
Mrs.  Carl  Klein 
Mrs.  Andrew  Leaf 
Mrs.  T.  Mogren 
Mrs.  F.  Phinisey 
Mrs.  C.  T.  Preston 
Mrs.  W.  J.  Putnam 
Mrs.  E.  J.  Reeder 
Mrs.  L.  Scharstein 
Mrs.  V.  White 
Mrs.  James  Wigginton 
Mrs.  J.  D.  Wigginton 


Mrs.    S.    C.    Ti'ood 


INDEX. 

Bread,  Biscuit,  Rolls,  Muffins,  Popovers,  Waffles, 

Coffee  Cake 9 

Doughnuts,  Fritters,  Croquettes 41 

Cookies,  Gingerbread,  Wafers 47 

Cakes,  Fillings,  Icings 73 

Puddings,   Sauces,   Desserts,   Ices 123 

Pastry 159 

Soups 173 

Meats,  Poultry,  Stuffings. . . '. ^ 183 

Fish,  Oysters   203 

Vegetables    215 

Luncheon  Dishes,  Entrees,  Souffles,  Eggs 225 

Salads,   Salad  Dressings 241 

Sandwiches  259 

Pickles,  Relishes   265 

Jams    281 

Candies    291 

Beverages    301 

For  Serving  to  100 309 

Satisfactory  Food  Combinations 314 

Helpful  Hints 317 


EVAKfSTON 
TRUST  &  SAVINGS  BANK 

MAIN  ST.  AND  CHICAGO  AVE. 


Your  Patronage 
will  be  Greatly  Appreciated 


Phone  Evanston  8905,  8906 
Night  Phone  676 


Evan^on  Building 
Material  Co. 


Jas,    D.    Wigginton,    Prop. 


BUILDING  MATERIAL 

COAL 

SOLVAY  COKE 

The  Faultless  Fuel 

"HARCO"  COAL 

The   Cream   of   Southern   Illinois 


Yard  and  Office 

1320  Simpson  Street 
Evanston,  111. 


^  LL  your  troubles  and  cares,  in  the  hour 
^C\  of  your  bereavement,  like  the  clouds  of 
the  storm,  will  break  and  waft  away  under 
our  personal  supervision. 

Ward  &  Buchholz 

FUNERAL  DIRECTORS 

13  years  experience. 

Distinctive  Service  Rendered 

912  CHICAGO  AVE. 
Phone  Ev.  600 

Lady  Assistant.  Chapel. 

MAKING  PROGRESS  IN  SCHOOL 

BORDEN'S 

Farm  Products  Co.  of  Illinois 

Evanstone  274 

Calls  for  a  sturdy,  well-nourished  body.  Chil- 
dren need  the  full  advantage  of  a  quart  a  day 
of  BORDEN'S  SELECTED  MILK. 

It  is  the  most  in  pure  food  for  the  least  money 


Bread 


NEIGHBORHOOD  COOK  BOOK 


BREAD 


White  Bread,  Rolls,  Coffee  Cake 

(In  one  baking.) 

In  the  evening  make  a  sponge  of  hot  potato  water, 
2  mashed  potatoes,  2  tbsp.  sugar,  and  enough  flour  to 
make  a  thick  batter. 

When  lukewarm,  add  i/4  cake  yeast  foam,  which  has 
been  dissolved  in  a  little  lukewarm  water.  Set  in  a  warm 
place  over  night. 

In  the  morning  put  II/2  Q^s.  of  flour  in  a  bread  pan, 
add  enough  lukewarm  water  to  make  a  very  stiff  batter, 
and  1/2  cup  of  salt. 

Then  add  the  raised  sponge  to  this,  and  2  cts.  com- 
pressed yeast  (National),  dissolved  in  lukewarm  water. 
Beat  thoroughly  and  set  in  a  warm  place  to  raise  1  hour. 

Divide  the  sponge,  using  half  for  bread,  the  other 
half  for  rolls  and  coffee  cake.  To  the  sponge  for  bread, 
add  1/2  cup  of  drippings,  or  any  shortening.  Knead  as 
much  flour  into  this  as  it  will  take  up.  Put  back  into 
bread  pan  to  rise  again. 

For  rolls  and  coffee  cake  add  the  following  to  the 
sponge.  Beat  2  eggs  light,  add  1  large  cup  of  sugar  and 
2  cups  of  melted  drippings,  or  any  shortening.  Beat  all 
together  well  and  add  to  the  sponge.  Mix  enough  flour 
into  this  to  knead  well.  Return  to  bread  pan  to  rise.  If 
both  sponges  are  brushed  with  melted  drippings,  they 
will  not  mix   during  the  rising.     When   all   is  light, 

11 


NEIGHBORHOOD  COOK  BOOK 

(about  1  to  11/^  hrs.)  mold  the  bread  into  loaves  and 
put  in  bread  tins  to  rise  once  more. 

The  rolls  may  be  rolled  out  and  cut  with  a  biscuit 
cutter,  or  molded  with  the  hands,  keeping  the  hands  well- 
greased,  as  this  will  make  the  rolls  separate  easily  after 
baking.  The  coffee  cake  may  be  patted  out  thin  in  a  flat 
pan,  or  rolled  out  with  a  rolling  pin. 

The  bread  will  be  ready  for  the  oven  first  and  should 
be  twice  the  size  when  ready.  Bake  1  hr.  in  a  moderate 
oven. 

The  coffee  cake  next.  Brush  with  soft  butter  (not 
melted),  and  sprinkle  with  sugar  and  cinnamon  mixed 
together.  This  will  bake  in  20  to  30  minutes.  The 
rolls  last,  will  take  about  %  hr.  A  little  stronger  heat 
is  best  for  rolls  and  coffee  cake,  not  too  hot.  This  will 
make  3  large  loaves  of  bread,  2  pans  of  coffee  cake  and  2 
large  pans  of  rolls.  — Mrs.  Mary  Gleason. 

White  Bread 
SPONGE.  Save  potato  water  from  dinner,  li/^ 
cakes  yeast  foam  soaked  in  y^  cup  warm  water.  Take  1 
qt.  flour  and  add  to  the  warm  potato  water.  When 
luke-warm,  add  the  yeast  and  stir  until  stiff.  Cover 
and  let  rise  in  a  warm  place  over  night.  In  the  morning 
put  3  qts.  of  flour  and  a  handful  of  salt  in  bread  pan, 
push  to  the  outside,  add  sponge  and  work  in  a'qt.  of 
water,  rather  warm.  Mix  well  but  do  not  have  too  stiff. 
Cover  and  let  rise.  Mix  down  again  and  let  rise.  Then 
make  into  loaves  and  let  rise  1  hr.  Bake  1  hr.  but  do 
not  have  oven  too  hot  to  start;  must  not  brown  in  first 
15  min.    Increase  heat  after  this. 

— Mrs.  C.  J.  Preston. 
12 


NEIGHBORHOOD  COOK  BOOK 

Salt  Rising  Bread 
Stir  1  heaping  tbsp.  cornmeal  into  %  cup  scalding 
milk  at  night ;  put  in  a  tin  cup  and  set  in  a  warm  place. 
In  the  morning  take  1  pint  warm  water,  a  pinch  of 
soda,  and  make  a  batter  with  flour  so  it  will  drop  off  a 
knife.  Stir  in  the  mixture  that  has  stood  over  night, 
beat  it  well,  set  it  in  a  kettle  of  warm  water  and  keep 
at  an  even  temperature  until  quite  light ;  then  add  IV2 
pints  warm  water,  1  tsp.  salt,  and  flour  to  make  into 
loaves ;  knead  until  smooth,  put  into  bread  pans  and  set 
in  a  warm  place  to  rise. 

.  Compressed  Yeast  Bread 

Use  2  sifters  of  flour,  1  compressed  .yeast  cake,  1 
tsp.  sugar,  1  large  tbsp.  salt,  1  qt.  lukewarm  water  and 
milk  mixed. 

Dissolve  yeast  and  sugar  in  y^,  cup  lukewarm  water, 
sift  flour  into  bowl,  add  salt  to  the  milk  and  water. 
Make  a  hole  in  center  of  flour,  pour  the  ingredients  in 
and  stir,  using  just  enough  flour  to  make  a  sponge.  Let 
rise  until  light,  mix  stiff  and  let  rise  again.  Mold  into 
loaves  and  let  rise  and  bake  in  medium  oven  about  1 
hour.    Makes  3  loaves.  — Mrs.  M.  L.  Wigginton. 

Baked  Brown  Bread 
11/^  cups  white  flour,  2i/^  cups  graham  flour,  y^.  cup 
brown  sugar,  1  tsp.  salt,  2  eggs,  i/^  cup  molasses,  2  tsp. 
soda  in  2  cups  sour  milk,  1  tbsp.  melted  butter  and  1 
cup  seedless  raisins. 

Mix  together  in  the  order  given,  bake  1  hour  slowly 
in  pound  cans,  the  first  half  hour  with  covers  on.  . 

— Mrs.  Walter  V.  Turner. 
13 


NEIGHBORHOOD  COOK  BOOK 

Baked    Brown   Bread 

1  cup  brown  sugar,  2  cups  butter-milk,  i^  tsp.  baking 
powder,  a  pinch  of  salt  and  enough  graham  flour  to  make 
a  stiff  dough.  Add  nuts  and  raisins  if  desired.  Bake 
slowly  2  hours.  — Mrs.  M.  L.  Wigginton. 

Brown  Bread 

2  cups  warm  water  or  milk,  i^  cup  sugar,  2  tbsp. 
baking  molasses,  2  tbsp.  lard  (heaping),  1  tsp.  salt,  1 
or  2  yeast  cakes,  graham  flour. 

Make  a  soft  sponge  with  2  or  3  cups  of  flour,  the 
warm  water,  and  other  ingredients.  When  light,  add 
enough  flour  to  make  a  \erj  stiff  dough.  Knead  on  a 
floured  board  for  10  minutes  and  make  into  loaves.  Let 
rise  until  they  have  doubled  their  size.  Bake  in  a 
moderate  oven  30  to  40  minutes.    — Mrs.  C.  H.  Reed. 

Boston  Brown  Bread 

2  cups  yellow  corn  meal,  2  cups  rye  meal  or  graham 
flour,  3  cups  milk  (sweet  or  sour),  i/^  cup  molasses,  % 
cup  boiling  water,  1  tsp.  soda  (heaping),  l^  tsp.  salt. 

Mix  dry  ingredients;  add  milk  and  molasses.  Dis- 
solve soda  in  boiling  water  and  add  just  before  putting 
in  well-greased  pound  tins.  Raisins  or  currants  may  be 
added.    Steam  3  hours.    Will  make  6  loaves. 

— ^]\Irs.  Edwin  Price. 

Boston  Brown  Bread 

3  cups  corn  meal,  2  cups  graham  flour,  1  cup  N.  O. 
Molasses,  1  tsp.  salt,  i^  ^^P  sugar,  1  tsp.  soda,  2i/^  cups 
warm  water  and  1  cup  or  more  of  English  currants. 
Dissolve  soda  in  warm  water,  add  the  other  ingredients 
and  steam  2i/2  hours.  — Mrs.  G.  C.  Carnright. 

14 


NEIGHBORHOOD  COOK  BOOK 

Steamed  BrcwH  Bread 

10  cups  graham  flour,  10  cups  white  flour,  5  cups 
molasses,  8  cups  sour  milk,  5  tbsp.  butter,  5.,tsp.  soda, 
5  eggs,  3  cups  raisins. 

Steam  3  hours.    For  100. 

—Mr.  Jos.  Moore,  Chef. 

Steamed  Brown  Bread 
2  cups  sweet  milk,  %  cup  N.  O.  Molasses,  1  egg,  3 
tbsp.  sugar,  pinch  of  salt.  2  cups  graham  flour,  1%  cups 
white  flour  and  1  tsp.  soda  dissolved  in,  the  molasses. 
Raisins  may  be  added  if  desired.  Mix  together  in  the 
usual  way.    Steam  2  hours  in  baking  powder  tins. 

— Mrs.  Ira  Shearer. 

Baked  Brown  Bread 

2  cups  graham  flour,  1  cup  corn  meal,  1  cup  white 
flour,  1  egg,  1  cup  sweet  milk,  1  cup  sour  milk,  1  cup 
raisins,  %  cup  chopped  walnuts,  1  cup  molasses,  1  tsp. 
soda,  and  1  tsp.  baking  powder. 

Mix  the  dry  ingredients  together,  add  the  sweet  milk, 
then  the  beaten  egg,  fruit,  nuts,  and  molasses,  adding 
the  sour  milk  just  before  putting  into  tins.  Bake  in 
baking  powder  or  other  small  tins  for  1  hour. 

—Mrs.  C.  A.  Bottorff. 

Brown  Bread  for  Sandwiches 
1  cup  brown  sugar,  2  cups  sour  milk,  2i/2  cups  graham 
flour,  1  cup  white  flour,  1  cup  chopped  walnuts,  2  tsp. 
soda  and  2  tsp.  baking  powder. 

15 


NEIGHBORHOOD  COOK  BOOK 

Dissolve  sugar  in  sour  milk  and  stir  in  graham  flour. 
Sift  together  white  flour  and  baking  powder.  Dissolve 
soda  in  a  little  cold  water  and  mix  all  together.  Add 
nuts  and  bake  in  slow  oven  for  1  hour.    Makes  2  loaves. 

— Mrs.  Elmer  A.  Johnson. 

Spider  Corn  Bread 

1^2  cups  corn  meal,  2  cups  sour  milk,  1  tsp.  soda,  1 
tsp.  salt,  1  tsp.  sugar,  2  eggs,  2  tbsp.  butter. 

Mix  dry  ingi'edients.  Beat  eggs  until  very  light  with 
a  Dover  beater  and  gradually  beat  in  the  milk.  Add  to 
dry  ingredients  slowly,  beating  constantly.  Heat  iron 
frying  pan  very  hot  and  add  butter.  Turn  spider  to 
cover  sides  and  bottom  well  with  melted  butter.  Pour 
in  batter  and  bake  25  minutes  in  a  hot  oven.  This  will 
serve  6  persons.  — Mary  A.  Ward. 

Johnny  Cake  or  Com  Bread 
2  heaping  cups  cornmeal,  1  heaping  cup  flour,  3  eggs 
beaten  separately,  2y2  cups  milk,  1  large  tbsp.  butter, 
melted  but  not  hot,  %  cup  sugar  (less  if  not  wanted 
sweet),  1  tsp.  salt  and  1  tsp.  baking  powder. 

Mix  in  the  usual  order  adding  the  beaten  egg  whites 
last.    Bake  steadily  but  not  too  fsa^t. 

— Mrs.  W.  F.  Brugman. 


'o' 


Old  Fashioned  Corn  Bread 
2  cups  corn  meal,  2  cups  sour  milk,  1  tsp.  soda  dis- 
solved in  milk,  1  egg,  a  pinch  of  salt,  1  tbsp.  lard,  melted 
in  pan  in  which  corn  bread  is  to  be  baked ;  1  tsp.  sugar 
may  be  added. 

Mix  well  together  and  bake  in  moderate  oven. 

— Mrs.  Robert  Seefurth. 
16 


NEIGHBORHOOD  COOK  BOOK 

Com  Bread 

1  cup  milk,  1  egg  well  beaten,  2  tbsp.  brown  sugar, 
5  tbsp.  melted  butter,  pinch  of  salt.  Mix  together;  add 
1^/2  cups  corn  meal,  5  tbsp.  flour,  2  tsp.  baking  powder 
sifted  in  the  flour.    Bake  in  buttered  pan  in  quick  oven. 

—Mrs.  U.  G.  Buck. 


Spider  Com  Bread 

2  eggs,  1  cup  corn  meal  (yellow),  1  cup  flour  (scant), 
3  tsp.  baking  powder,  %  tsp.  salt,  li/^  cups  sweet  milk, 
2  tbsp.  shortening  (butter  and  Crisco). 

Use  iron  skillet,  put  in  2  tbsp.  shortening  and  melt. 
Beat  eggs,  add  milk,  then  melted  butter  and  Crisco. 
Sift  dry  ingredients  twice,  add  to  liquid  and  beat  well. 
Pour  into  hot  skillet  and  bake  25  minutes  in  hot  oven. 

— Mrs.  M.  V.  Smurr. 


Nut  Bread 

2  cups  brown  sugar,  2  eggs,  4  cups  milk,  4  cups 
graham  flour,  4  cups  white  flour,  8  tsp.  baking  powder, 
1  tsp.  salt,  %  cup  raisins,  %  cup  chopped  dates,  I/2  ^^P 
walnut  meats. 

Put  sugar,  dates,  raisins  and  nuts  in  mixing  bowl. 
Add  flour  sifted  with  salt  and  baking  powder,  alternate- 
ly with  the  milk  mixed  with  the  well-beaten  eggs.  Mix 
well  and  pour  into  greased  pans.  Set  in  Avarm  place  to 
rise  and  bake  in  slow  oven  1  hour.    Makes  3  small  loaves. 

—Mrs,  Milton  F.  Collion. 

J7 


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Home    Cooked    Food    at    Reasonable    Prices 


18 


NEIGHBORHOOD  COOK  BOOK 

Quick  Nut  Bread 
Sift  together  2  cups  flour,  2  tsp.  baking  powder,  I/2 
cup  sugar,  %  tsp.  salt.  Rub  in  1  tbsp.  shortening  and 
y2,  cup  walnut  meats ;  add  1  beaten  egg  and  1  cup  milk. 
Mix  to  a  light  dough,  put  in  a  wxll-greased  pan,  let 
stand  15  minutes,  and  bake  in  a  moderate  oven  45  min- 
utes. — Mrs.  James  H.  Thomas,  Mont  Clair,  N.  J. 

Nut  Bread 

1^  cups  whole  wheat  flour,  II/2  cups  white  flour,  y^ 
cup  sugar,  6  tsp.  baking  powder,  1  tsp.  salt,  I/4  tsp.  soda, 
1  cup  chopped  nuts,  1  ^^,g^  1  cup  sour  milk. 

Mix  the  dry  ingredients,  add  chopped  nuts,  un-beaten 
egg  and  the  sour  milk.  Mix  to  a  smooth  dough ;  turn  into 
a  well-greased  pan  and  let  stand  15  minutes.  Bake  in 
moderate  oven  (350°)  45  minutes.  Sweet  milk  may  be 
used,  omitting  the  soda.  — Mrs.  H.  B.  Judson. 

Nut  Bread 

4  cups  flour,  %  cup  sugar,  I/2  tsp.  salt,  4  tsp.  baking 
powder,  1  cup  chopped  nuts,  1  egg,  1%  cup  milk. 

Beat  the  egg  lightly;  add  the  milk.  Mix  the  dry 
ingredients  and  liquids  together;  add  the  nuts.  Let 
stand  in  greased  pan  for  1  hour.  Bake  in  moderate 
oven  1/2  hour.     This  makes  2  loaves. 

— Mrs.  Florence  O.  Essig. 

Nut  Bread 

1  cup  sugar,  2  eggs,  li/^  cups  milk,  3  cups  flour,  4 
tsp.  baking  powder,  %  tsp.  salt  and  1  cup  chopped 
English  walnuts. 

19 


NEIGHBORHOOD  COOK  BOOK 

Beat  together  the  eggs  and  sugar.  Add  milk.  Sift 
together  flour,  baking  powder,  salt.  Add  nut  meats; 
mix  all  together.  Pour  into  2  one  pound  bread  pans  and 
bake  in  very  slow  oven  for  about  1  hour. 

— Mrs.  H.  S.  Camp. 

Nut  Bread 

11^  cups  whole  wheat  flour,  li/^  cups  white  flour,  % 
cup  sugar,  1  tsp.  salt,  1  tsp.  soda,  1  cup  chopped  nuts, 
1  egg,  6  level  tsp.  baking-powder,  1  cup  sour  milk.  Mix 
dry  ingredients  and  sift.  Add  chopped  nuts,  unbeaten 
egg  and  sour  milk.  Mix  to  smooth  dough.  Put  into  pan 
and  let  stand  15  min.  Bake  in  a  moderate  oven  45  min. 
If  sweet  milk  is  used,  omit  soda. 

—Mrs.  C.  B.  Coon. 

Nut  Bread 
2  cups  flour  and  4  tsp,  baking  powder  sifted  together 
3  times.  Add  i/2  cup  chopped  nut  meats,  i^  cup  sugar, 
1/2  tsp.  salt,  1  egg  (beaten),  1  cup  sweet  milk.  Place  in 
buttered  bread  pan ;  let  stand  20  minutes  to  rise.  Bake 
slowly  45  minutes.  — Mrs.  Fred  Mumm. 

Nut  Bread 
1  cup  brown  sugar,  1  tbsp.  butter,  2  eggs,  2  cups 
milk,  Sy2  cups  flour,  4  tsp.  baking  powder,  1  tsp.  salt 
and  1  cup  nuts,  chopped  fine. 

Mix  thoroughly ;  let  stand  in  pans  30  minutes  to  rise. 
Bake  1  hour.    This  makes  2  loaves. 

— Mrs.  H.  P.  Johnson. 

20 


NEIGHBORHOOD  COOK  BOOK 

Nut  Bread 

3  cups  graham  flour,  1  cup  white  flour,  14  cup  sugar, 
1  tsp.  salt,  2  tsp.  baking  powder,  2%  cups  milk  and  1  cup 
nut  meats. 

Mix  dry  ingredients;  add  the  milk  and  nut  meats. 
Mix  thoroughly  and  let  stand  in  greased  bread  pan,  to 
raise  for  25  minutes.    Bake  about  50  minutes. 

— Mrs.  G.  A.  Nichols. 

Nut  Bread 

%  cup  sugar,  lyo  cup  sweet  milk,  1  cup  chopped  nuts, 
4  cups  flour,  1  egg,  4  tsp.  baking  powder,  1  tsp.  salt. 

Bake  in  baking  powder  cans  about  45  minutes.  (Do 
not  fill  the  cans  more  than  %  full.) 

— Mrs.  L.  Erniil  Butler. 

Graham  Nut  Bread 

1  cup  brown  sugar  dissolved  in  2  cups  sour  milk,  3 
cups  graham  flour,  1  cup  white  flour,  1  tsp.  soda,  1 
tsp.  baking  powder,  1  tsp.  salt,  I/2  cup  chopped  nuts 
and  raisins. 

Sift  soda,  baking  powder  and  salt  w^ith  white  flour. 
Mix  all  ingredients  thoroughly  and  let  rise  for  20  min- 
utes.   Bake  1  hour.  — Mrs.  H.  G.  Smith. 

Whole  "Wheat  or  Graham  Bread 

8  cups  graham  flour,  unsifted,  2  cups  sifted  white 
flour,  2  tsp.  salt,  1/4  cup  brown  sugar,  I/2  cup  syrup  or 
molasses,  1  yeast  cake,  2  cups  luke-warm  water,  2  cups 
milk  (scalded  and  cooled),  2  tbsp.  mazola. 

21 


Telephone  Euanslon  3035 


Charles  Schramm 

T^lain  and  Ornamental 
T^lastering 

Stucco  Work  Our  Specialty 

Repair  Work 
Promptly  attended  to 


2433  Noijes  Street 
Euanston 


22 


NEIGHBORHOOD  COOK  BOOK 

Dissolve  yeast,  sugar  and  syrup  in  luke-Avarm  water, 
add  mazola,  then  flour  and  salt  gradually.  Knead  very 
thoroughly  and  set  in  warm  place  to  rise  until  doubled 
in  bulk.  Mould  into  3  loaves,  let  rise  about  1  hour.  Bake 
in  slow  oven  1  hour.  : — Mrs.  Eniil  Nelson. 


Graham  Breakfast  Bread 

114  cups  graham  flour,  %  cup  white  flour,  2  tbsp. 
brown  sugar,  1  tsp.  salt,  2  tbsp.  molasses,  1  cup  sour 
milk,  1  tsp.  soda  in  milk  or  flour,  nuts  and  raisins.  Mix 
in  order  given,  bake  slowly  about  40  minutes. 

— Mrs.  D.  J.  Bierwert. 


Oat  Meal   Bread 

Soak  1  cup  oat  meal  in  3  cups  hot  water.  Add  ^^ 
cup  molasses  or  strained  honey.  When  luke-warm,  add 
1  small  yeast  cake.  Use  sufficient  white  flour  to  make 
the  dough  easy  to  handle.  Let  rise  3  or  more  hours  and 
bake  from  45  to  60  minutes.    This  makes  4  small  loaves. 

— Mrs.  F.  A.  Pontious. 


Oatmeal  Bread 

1  cup  rolled  oats,  1  pint  boiling  water,  i/^  cup  mo- 
lasses, 1  quart  flour,  1  yeast  cake  and  1  tsp.  salt. 

Pour  water  over  the  oats  and  let  cool ;  add  the  other 
ingredients.  Mix  thoroughly,  but  do  not  knead.  Let 
rise,  then  mould  into  loaves,  let  rise  again  and  bake 
slowly.  — Mrs.  Lindberg. 

23 


NEIGHBORHOOD  COOK  BOOK 

Bran  Bread 

1  cup  molasses,  1  tsp.  soda,  1  tsp.  salt,  2  cups  sour 
milk  or  butter  milk,  4  cups  bran,  2  cups  white  flour,  1 
cup  chopped  dates,  %  cup  chopped  walnuts,  1  cup 
raisins.  Stir  well  and  bake  in  2  loaves  in  moderate  oven 
1  hour.  —Mrs.  W.  M.  Hofstetter. 


Bran  Bread 

1  quart  buttermilk,  1  cup  molasses,  1  tsp.  soda;  add 
1  cup  sugar,  8  cups  bran,  4  cups  flour,  2  heaping  tsp. 
baking  powder  and  a  pinch  of  salt.  After  this  is  well 
mixed,  add  %  package  raisins  and  14  ponnd  chopped 
walnuts.  Bake  in  moderate  oven  1  hour.  Makes  3 
loaves.  —Mrs.  W.  L.  Ball. 

Date   Loaf 

1  cup  brown  sugar,  1  cup  English  walnuts,  1  package 
dates,  seeded  and  chopped  fine,  1  cup  white  flour,  ly^ 
cups  graham  flour,  V2  tsp.  salt,  1  tsp.  baking  powder,  1 
tsp.  soda,  2  cups  sour  milk.  Mix  all  together  and  bake 
in  slow  oven  1  hour  and  15  minutes. 

— Mrs.  A.  W.  Johnson. 

Scotch   Short  Bread 

1  pound  flour,  1/2  pound  butter,  l^  pound  brown 
sugar  and  lard  the  size  of  an  egg. 

Put  flour  and  sugar  on  mixing  board  and  blend  well. 
Add  butter  and  lard  and  mix  until  able  to  shape  into 
little  cakes.    Bake  in  slow  oven. — Mrs.  Thomas  Savage. 

24 


NEIGHBORHOOD  COOK  BOOK 

[Jj^    ■ 

2  cups  boiling  jtrntPil,  2  large  tbsp.  lard,  i/^  cup  sugar 
scant,  1  or  \eggs,  1  yeast  cake,  salt,  7%  cups  flour. 

Mix  together  lard,  salt,  and  sugar  with  boiling  water ; 
when  this  is  almost  cold  add  the  yeast  cake  which  has 
been  dissolved  in  w^arm  water,  add  the  beaten  eggs,  then 
the  flour.  Allow  to  rise  over  night,  then  mix,  allowing 
to  I'ise  again.  Mould  what  is  needed  into  buns,  let  rise 
until  light  and  bake.  Dough  will  keep  several  days  if 
kept  cold.     This  makes  40  buns. 

— Mrs.  N.  H.  Byam. 


Parker  House  Rolls 

1  cake  compressed  yeast,  1  pint  milk  (scalded  and 
cooled),  2  tbsp.  sugar,  4  tbsp.  lard  or  butter,  3  pints 
flour,  1  tsp.  salt. 

Dissolve  yeast  and  sugar  in  luke-warm  milk;  add 
shortening  and  IV2  pints  flour.  Beat  until  perfectly 
smooth,  cover  and  let  rise  until  light,  about  1  hour.  Add 
remainder  of  flour  and  the  salt,  knead  well  and  let  rise 
until  double  its  bulk.  Roll  I/4  i^ch  thick  and  cut  with 
a  2-inch  cutter ;  crease  with'  dull  edge  of  knife  through 
the  center  and  fold.  Let  rise  again  and  bake  in  hot 
oven  10  minutes.  — Mrs.  J.  A.  Johnson. 


Luncheon   Rolls 

V2  ^^^P  scalded  milk,  2  tbsp.  sugar,  1/4  tsp.  salt,  V2 
yeast  cake  dissolved  in  2  tbsp.  luke-warm  water,  2  tbsp. 
melted  butter,  1  egg  and  flour. 

25 


NEIGHBORHOOD  COOK  BOOK 


The  Pillsbiiry  Family 


REGISTERED.  U.  S.  PATENT  OFnCE 


Add  sugar  and  salt  to  milk ;  when  luke-warm,  add  dis- 
solved yeast  cake  and  %  cup  flour ;  cover  and  let  rise, 
then  add  butter,  well-beaten  egg  and  enough  flour  to 
knead.  Let  rise  again,  roll  to  %  inch  thickness,  cut 
with  small  biscuit  cutter,  place  in  buttered  pan  close 
together,  let  rise  and  bake. — Grace  Mumford  Smith. 


Swedish  Rolls  or  Toa^t 

3  cups  milk,  1  cup  water,  1  cup  butter,  1  cup 
sugar,  1  yeast  cake,  2  eggs,  1  dozen  cardamon  seeds. 

Scald  the  milk,  add  butter  and  water,  when  luke- 
warm add  flour  enough  for  soft  dough ;  add  sugar,  beaten 
eggs,  crushed  cardamon  seeds  and  yeast  cake  dissolved 
in  water.  Beat  well,  add  more  flour,  knead  thoroughly. 
Let  rise  over  night.  In  the  morning  make  into  rolls 
the  size  of  a  walnut,  let  rise  again  and  bake  in  quick 
oven.  Makes  delicious  toast  when  cut  in  half  and  slowly 
dried  in  the  oven.  — Mrs.  S.  N.  Gustafson. 

26 


NEIGHBORHOOD  COOK  BOOK 

Rolls 
1  quart  flour,  1  cup  sugar,  1  tbsp.  lard,  1  tbsp.  but- 
ter ;  scald  all  with  2  cups  boiling  water ;  when  cool,  add 
2  well-beaten  eggs  and  1  dissolved  yeasi:  cake.  Knead 
and  use  more  flour  if  needed.  Make  into  rolls,  let  rise 
and  bake.    Dough  may  be  kept  in  ice  box  for  two  days. 

— Mrs.  F.  J.  Kepler. 

Sweet  Rolls 

1  pint  milk,  1  yeast  cake,  %  tsp.  salt,  enough  flour  to 
make  a  sponge  as  for  bread.  Let  rise  until  light,  add  3 
well-beaten  eggs,  1  cup  sugar,  1  cup  shortening,  1  tsp. 
vanilla  flavoring  if  liked,  flour  to  make  a  dough  stiff 
enough  to  handle.  Let  rise  until  evening,  make  into 
rolls  and  let  rise  until  morning.  Brush  with  melted 
shortening  when  putting  into  pan  and  when  baked 
brush  with  powdered  sugar  moistened  with  water.  Bake 
in  hot  oven.  — Mrs.  G.  L.  Corke. 

Georgia  Split  Biscuits 
Boil  and  mash  3  potatoes,  add  1  cup  of  lard  and 
butter,  half  and  half,  2  eggs  beaten  separately,  and  1 
3^east  cake  dissolved  in  a  pint  of  lukewarm  milk,  enough 
flour  to  make  a  stiff  sponge.  When  light  add  a  heaping 
tbsp.  of  salt,  and  1  tbsp.  of  sugar.  Work  in  enough 
flour  for  a  smooth  dough.  Let  rise  and  roll  out  to 
thickness  of  half  an  inch.  Cut  in  biscuits,  butter  each 
and  place  one  on  top  of  the  other.  Crowd  in  pan  to 
keep  from  spreading.  Brush  tops  with  melted  butter, 
let  rise  again  and  bake  20  to  25  minutes.  These  are 
very  good.  Mrs.  M.  V.  Smurr. 

27 


NEIGHBORHOOD  COOK  BOOK 

Beaten  Biscuits 
2  cups  flour,  %  cup  buttermilk,  1  large  tbsp.  shorten- 
ing, 4  tsp.  baking  powder.  Mix  for  10  minutes  by  toss- 
ing and  pounding  on  a  floured  bread  board.  Set  in  ice 
box  2  hours  before  baking.  Dough  may  be  kept  for 
several  days  if  kept  cool. 

— Mrs.  Lew  Merrell. 


Pop  Overs 

1  cup  flour,  14  tsp.  salt,  %  cup  milk,  2  eggs,  14  tsp. 
melted  butter. 

Mix  salt  and  flour;  add  milk  gi-adually  in  order  to 
obtain  a  smooth  batter ;  add  eggs  beaten  until  light,  then 
butter.  Beat  2  minutes,  using  a  Dover  egg  beater ;  turn 
into  hissing  hot  buttered  iron  gem  pans.  Bake  30  to  35 
minutes  in  hot  oven.  — Grace  Mumford  Smith. 

Sdotch  Scones 

1/2  cup  shortening,  2  cups  flour,  4  tsp.  baking  powder. 
1  tbsp.  sugar,  1  egg,  I/2  cup  milk,  and  I/2  tsp.  salt. 

Sift  together  dry  ingredients,  work  in  shortening,  add 
beaten  egg  and  milk.  Roll  %  inch  thick,  cut,  brush  over 
with  milk.  Bake  in  hot  oven  about  12  minutes.  They 
look  pretty  cut  in  diamond  shape. 

— Mrs.  Ira  Berry. 

Scotch  Scones 

3  cups  flour,  2  tsp.  baking  powder,  i/^  tsp.  salt,  2  tbsp. 
sugar,  1  tbsp.  butter,  1%  cups  buttermilk,  and  1  tsp. 
soda. 

28 


NEIGHBORHOOD  COOK  BOOK 

Mix  dry  ingredients,  and  work  in  cold  butter;  add 
buttermilk  in  which  soda  has  been  dissolved.  Roll  I/2 
inch  thick  and  cut  in  diamond  shapes.  Flour  bottom 
and  sides  of  biscuit  pan  and  place  pieces  in  it.  Bake  in 
quick  oven  20  or  25  minutes. 


-Mrs.  F.  Milhening. 


Popover  Muffins 

2  cups  flour,  11/2  cups  milk,  2  eggs,  2  tbsp.  melted 
butter,  2  tsp.  baking  powder  and  a  little  salt. 

Sift  flour,  baking  powder  and  salt  together.  Beat 
the  eggs,  stir  in  the  milk,  add  to  the  f  rist  mixture ;  then 
add  the  melted  butter  and  bake  in  greased  muffin  pans. 

—Mrs.  U.  G.  Buck. 


Raised  Wheat  Muffins 

2  cups  flour,  1  cup  milk,  1  tbsp.  butter,  i/^  tbsp. 
sugar,  %  tsp.  salt,  1  Ggg,  {egg  may  be  omitted),  %  yeast 
cake. 

Pour  flour,  salt  and  sugar  in  bowl;  boil  milk,  add 
butter  and  let  it  stand  until  lukewarm.  Add  milk,  butter 
and  yeast  to  the  other  mixture,  beat  well,  cover,  set  in 
a  cool  place  over  night.  In  the  morning  the  batter  will 
be  a  light  sponge.  Add  the  beaten  egg,  fill  buttered 
muffin  pans  14  full,  let  rise  in  warm  place.  Bake  30 
minutes.  — Mrs.  Struebing. 

29 


A  Recipe  for  Modernizing  the  Home. 

To  Your  liiving  Room  add  4  Side  Brackets  and 
2   Convenience   Outlets   for  Reading   Lamps. 

Replace  Dining  Room  Fixture  with  late  design 
Candle  Light  Fixture,  that  will  mix  with  Living  Room 
Brackets. 

Add  Conveniance  outlet  for  Vacuum  Cleaner,  Perco- 
lators,  etc. 

Add  1  Kitchen  Day  Light  Unit  which  gives  the 
right  amount  of  pep.  And  a  Convenience  Outlet,  with 
a  Side  Bracket  or  two  in  the  Bed  Room  gives  a  Bright 
New  atmosphere  to  the  Home. 

EVANSTON  ELECTRIC  SHOP 

ELECTRICAL    CONTRACTIXG. 

1407  MAIN  STREET 

S.  C.  WOOD  —  Ev.  5223 


Speirling  &  Linden 

Interior  Decorators 


1216  MICHIGAN  AVENUE 

Phone  Calumet  0541 
CHICAGO 


30 


NEIGHBORHOOD  COOK  BOOK 

Whole  Wheat  Muffins 

11/2  cups  Avhole  wheat  flour,  i/^  cuj)  white  flour,  3 
tsj).  baking  powder,  Vo  tsp.  salt,  1  egg,  i/4  cup  sugar,  1 
cup  milk,  2  tbsp.  melted  butter. 

Mix  dry  ingredients,  add  egg  well-beaten,  the  butter 
and  milk.  Beat  well;  bake  in  buttered  muffin  tins  25 
to  30  minutes.  —Mrs.  D.  M.  Cook. 


Bran  Muffins. 

1  cup  bran,  1  cup  flour,  14  ^^P  sugar,  i/o  tsj).  salt, 
V2  tsp.  baking  powder,  7^^  tsp.  soda,  1  cup  sour  milk,  i^ 
cup  Avater,  ^  tbsp.  shortening,  and  1  egg. 

Beat  sugar,  egg  and  shortening  together;  add  other 
ingredients.     Mix  thoroughly  and  bake  in  muffin  tins. 

—Mrs.  J.  E.  Hathaway. 


Graham   Muffins 

1  cup  white  flour,  1  cup  graham  flour,  1  cup  milk, 
3  tsp.  baking  powder,  %  tsp.  salt,  2  tl)sp.  shortening,  2 
tbsp.  sugar,  1  egg.  Mix  together.  Put  in  well-heated 
gem  pans  and  bake  about  20  minutes. 

—Mrs.  J.  H.  Thomas,  Mont  Clair,  N.  J. 


Muffins 

1%  cups  sugar,  large  tbsp.  butter,  3  eggs,  1  cup  milk, 
3  tsp.  baking  powder,  flour  as  for  ordinary  cake. 

— Mrs.  C.  A.  Roney,  Chicago. 
31 


/ 


NEIGHBOBUOOD  COOK  BOOK 
Muffins 


1  tbsp.  sugar,  1  egg,  1  cup  milk,  2  cups  flour,  2 
tsp.1  baking  powder,  and  butter  the  size  of  an  egg, 

'Mix'  'together  and  bake  in  muffin  tins  15  or  20 
minutes.  — Mrs.  S.  A.  Low. 


Queen  of  Muffins 

Cream  %  cup  of  butter  and  1  cup  of  sugar.  Then 
add  2  well-beaten  eggs.  Sift  3  cups  of  flour  with  3  tsp. 
baking  powder,  and  add  alternately  with  1  cup  of  milk. 
Add  a  pinch  of  salt.  Beat  thoroughly  for  2  min.  and 
bake  in  small  rings.  — Edith  Knox  Wendland. 

Egg  Muffins 

2  cups  flour,  1  tsp.  salt,  3  level  tsp.  baking  powder, 

1  cup  milk,  2  eggs,  3  tbsp.  melted  butter,  3  tbsp.  sugar 
(may  be  omitted  if  desired). 

Mix  and  sift  dry  ingredients.  Add  beaten  yolks  of 
eggs,  butter  and  milk.  Beat  well  and  fold  in  stiffly 
beaten  white  of  eggs. 

Bake  in  hot  oven  12  to  15  minutes. 

Recipe  makes  about  15  muffins. 

— Mrs.  L.  Ermil  Butler. 

Spice  Muffins 

1  egg,  1  cup  sugar,  1  cup  sour  milk,  %  cup  butter, 

2  cups  flour,  1  tsp.  soda,  1  tsp.  each  cloves,  cinnamon 
and  nutmeg,  1  cup  raisins  and  nuts.  Bake  in  muffin 
tins  20  minutes.  — Mrs.  Warren  Edwards. 

32 


NEIGHBORHOOD  CftOE  BOOK 

Date  Muffins 

%  cup  butter,  14  cup  sugar,  1  egg,  %  cup  milk,  2  cu^s^ 
pastry  flour,  3  tsp.  baking  powder,  %  tsp.  salt,  1/4  pound 
dates  (scant),  .^^- 

Cream  the  butter,  add  the  sugar  and  eg^,  beaten  until 
light.  Sift  together  3  times,  flour,  baking  powder  and 
salt !  add  to  first  mixture,  alternately  with  the  milk.  Beat 
thoroughly,  then  add  the  dates,  stoned  and  cut  in  pieces. 
Bake  in  a  hot  oven,  in  well-buttered  muffin  tins. 

—Mrs.  E.  W.  Keast. 


Blueberry  Muffins 

1/3  cup  butter,  1/4  cup  sugar,  1  egg  well-beaten.  Add 
%  cups  of  milk  alternately  with  1%  cups  of  flour  sifted 
with  3  tsp.  baking  powder.  Salt  to  taste.  1  cup  blue- 
berries mixed  with  l^  cup  flour.    Bake  25  minutes. 

—Mrs.  S.  C.  Wood. 


Graham  Gems 

2  tbsp.  sugar,  1  egg,  1  tbsp.  lard,  1  cup  water,  21/2 
cups  graham  flour  and  2  tsp.  baking  powder. 

Mix  together  dry  ingredients ;  add  water,  beaten  egg, 
and  shortening.     Bake  in  greased  gem  pans. 

—Mrs.  W.  H.  Blake. 


33 


NEIGHBORHOOD  COOK  BOOK 

Graham  Gems 

1  cup  milk,  1  egg,  3  tbsp.  butter,  i/^  tsp.  salt,  2  tsp. 
baking  powder,  2  cups  graham  flour  and  2  tbsp.  sugar 
or  molasses. 

Mix  together  dry  ingredients,  add  milk,  beaten  egg, 
molasses  and  melted  shortening.  Bake  in  greased  gem 
pans  about  25  minutes.  — Mrs.  E.  W.  Keast. 


Japanese  Hard  Tack 

1  cup  chopped  nuts,  1  cup  chopped  dates,  1  cup 
sugar,  %  cup  flour,  l^  tsp.  baking  powder,  pinch  of 
salt,  vanilla.  3  >W44    . 

Mix  all  together;  add  eggs  last.     Spread  on  a  tin, 
very  thin,  and  bake.   ,  When  baked,  cut  in  little  squares 
and  shake  in  powdered  sugar.    Delicious. 
.  — Mrs.  O.  Carlson. 


Waffles 

2  eggs,  2  tbsp.  sugar,  2  heaping  tbsp.  butter,  1  pint 
milk,  1  pint  flour,  1  tsp.  salt  and  2  heaping  tsp.  baking 
powder. 

Beat  yolks  of  eggs,  add  sugar,  milk  and  flour,  then 
the  melted  butter.  Just  before  ready  to  bake  add  baking 
powder  and  beaten  whites  of  eggs.  Bake  in  hot  waffle 
irons.  Makes  about  10  medium-sized  waffles.  Serve 
with  butter  and  maple  syrup. 

—Mrs.  E.  W.  Keast. 
34 


NEIGHBORHOOD  COOK  BOOK 


Waffles 

1  egg,  1  cup  flour,  1  cup  milk,  1  heaping  tsp.  baking 
powder,  %  tsp.  salt,  1  tsp.  sugar,  I/2  tbsp.  melted  butter. 

Mix  beaten  yolk  with  milk;  add  the  flour,  baking 
powder,  salt,  sugar,  melted  butter  and  fold  in  the  beaten 
egg-white  last.     Bake  in  a  well-greased  waffle  iron. 

—Mrs.  0.  T.  Mitchell. 


Waffles 

1%  cups  flour,  11/^  cups  milk,  3  tsp.  baking  powder, 
y2  tsp.  salt,  2  eggs,  1  tbsp.  melted  butter  and  1  tbsp. 
sugar. 

Mix  in  the  usual  order,  adding  the  stiffly-beaten  egg 
whites  last.    Bake  in  a  hot,  well-greased  waffle  iron. 

— Mrs.  S.  A.  Low. 


Golden   Waffles 

Beat  together  quickly,  2  cups  of  milk  and  2  well- 
beaten  eggs.  Then  add  3  cups  of  flour,  into  last  cup  of 
which  have  been  sifted  3  tsp.  baking  powder  and  a  pinch 
of  salt.  Add  a  large  piece  of  melted  butter.  Beat  well 
and  bake  at  once  on  hot  waffle  rings. 

— Edith  Knox  Wendland. 
35 


NEIGHBORHOOD  COOK  BOOK 

Sour  Milk  Pancakes 

2  eggs  well  beaten,  i/^  tsp.  salt,  1  tbsp.  melted  butter, 
2  cups  sour  milk,  II/2  cups  flour  and  1  level  tsp.  soda. 
Beat  well.  — Mrs.  E.  W.  Keast. 

Coffee  Calje 
1  yeast    cake,  6  tbsp.    sugar,  2  tbsp.    shortening,  a 
little  lemon  and  nutmeg,  1  egg,  1  cup  milk,  1  tsp.  salt, 
enough  flour  to  make  stiff  with  spoon. 

Set  yeast  in  cup  with  luke-Avarm  water  and  sugar, 
warm  the  milk,  also  the  flour  and  mixing  bowl.  Cream 
sugar  and  shortening,  (baccn  fat  may  be  used),  add 
other  ingredients  and  let  rise.  Put  in  shallow  cookie  tins 
and  let  rise  again,  brush  the  top  with  melted  butter  and 
sprinkle  with  sugar  and  cinnamon. 

— Mrs.  Maurice  E.  Handke. 

Coffee  Cak:e 

1/^  cup  sugar,  %  cup  lard  and  butter,  1  or  2  eggs,  1 
cup  warm  water,  1  cup  milk,  1  compressed  yeast  cake, 
iy2  tsp.  salt,  5  cups  flour,  raisins  if  desired. 

Mix  the  sugar,  lard  and  salt,  with  the  scalded  milk; 
let  stand  until  lukewarm.  Dissolve  the  yeast  cake  in  14 
the  warm  water,  add  to  the  first  mixture,  together  Avith 
the  rest  of  the  water  and  the  beaten  eggs ;  add  the  flour 
and-  beat  well.  Let  rise  over  night ;  in  morning  roll  and 
put  in  to  tins.  Cover  top  with  melted  butter,  sugar  and 
cinnamon ;  let  rise  until  light  and  bake  20  minutes.  This 
makes  2  large  or  3  small  cakes. 

— Mrs.  Fred  Stewart. 

36 


NEIGHBORHOOD  COOK  BOOK 

Coffee  Cake 

1  egg,  4  tbsp.  sugar,  4  tbsp.  melted  butter,  1  cup 
milk,  2  cups  flour  and  4  tsp.  baking  powder. 

Beat  together  until  light  the  egg,  sugar  and  butter. 
Add  the  milk,  flour  and  baking  powder.  Bake  15  to  20 
minutes. 


Top  for  Coffee  Cake 

4  tbsp.  melted  butter,  4  tbsp.  sugar,  2  tbsp.  flour,  1/2 
tsp.  cinnamon. 

Blend  together  well  and  spread  on  cake  l3efore  bak- 
ing. — Mrs.  W.  A.  Brodkorb. 


Coffee  Cake 

1  pint  milk,  1  yeast  cake,  Va  tsp.  salt,  enough  flour  to 
make  a  sponge  as  for  bread.  Let  rise  until  light,  add  3 
well-beaten  eggs,  1  cup  sugar,  1  cup  shortening,  1  tsp. 
vanilla  flavoring  if  liked,  flour  to  make  a  stiff  dough; 
stir  but  do  not  knead.  Raisins  or  currants  may  be  added 
if  desired.  Let  rise  until  evening  and  then  put  in  pans 
and  let  rise  until  morning.  Put  melted  shortening,  sugar 
and  cinnamon  on  top  when  putting  into  pans.  Bake 
in  moderate  oven.  — Mrs.  G.  L.  Corkc. 

37 


NEIGHBORUOOD  COOK  BOOK 

Coffee  Cake 

1  cup  sugar,  1  large  tbsp.  butter,  1  cup  milk,  1  egg, 
3  level  tsp.  bak.  powd.  Add  flour  as  for  ordinary  cake. 
When  ready  for  the  oven,  butter  the  top  and  sprinkle 
with  sugar  and  cinnamon. 

— Mrs.  C.  A.  Roney,  Chicago. 


Quick  Coffee  Cake 

1  heaping  tbsp.  butter,  %  cup  sugar,  1  large  or  2 
small  eggs,  I/2  cup  milk,  1%  cups  flour  and  2  tsp.  baking 
powder. 

Put  in  pan  and  spread  with  butter,  sugar,  and  cinna- 
mon.    Bake  in  moderate  oven. 

— Mrs.  Geo.  Knapp. 

Quick  Coffee  Cake 

2  cups  brown  sugar,  2  cups  flour,  2  tbsp.  shortening. 
Mix  well.  Take  out  a  scant  cup  to  put  over  the  top.  Add 
2  eggs,  1  cup  sour  milk,  1  tsp.  bak.  powd.,  1  tsp.  soda. 
Sprinkle  with  cinnamon.  Bake  in  flat  pans  20  minutes 
in  moderate  oven.  — Mrs.  C.  E.  Johnson. 


Quick  Coffee  Cake 

%  cup  sugar,  2  tbsp.  Crisco,  1  egg,  y^,  cup  milk,  1 
cup  flour,  1  tsp.  baking  powder,  salt,  1  tsp.  cinnamon. 
Sprinkle  cinnamon  and  sugar  over  the  top.    Serve  hot. 

— Mrs.  Helen  Evans. 

38 


NEIGHBORHOOD  COOK  BOOK 

Apple  Cake 

1  quart  sifted  flour,  2  eggs,  1  tsp.  salt,  3  tsp.  baking 
powder,  1  cup  sugar,  i^  cup  butter,  2  cups  milk,  %  tsp. 
nutmeg. 

Mix  dry  ingredients  and  blend  with  the  butter.  Add 
milk  to  the  well-beaten  eggs  and  stir  thoroughly  into  the 
first  mixture.  Spread  evenly  in  greased  tins.  Peel  and 
slice  apples  and  place  in  rows  on  dough;  sprinkle  with 
cinnamon,  sugar  and  2  tbsp.  melted  butter.  Bake  i/^ 
hour.  —Mrs.  Zeeck. 


Parker  House  Rolls. 

Yo  cup  mashed  potatoes,  1  egg,  11/2  cups  sifted  flour, 
1  small  yeast  cake,  %  cup  scalded  milk,  pinch  of  salt 
and  14  cup  sugar. 

Mix  thoroughly.  Let  rise  1  hour  in  a  warm  oven. 
Mix  down.  Let  rise  half  its  size,  roll  %  inch  thick,  cut 
with  biscuit  cutter,  fold  over  slightly.  Let  rise  again 
and  bake.  — Mrs.  J.  C.  Gardiner. 


39 


Doughnuls 


4X 


NEIGHBORHOOD  COOK  BOOK 


DOUGHNUTS 


Raised  Doughnuts 
Dissolve  1  j^east  cake  and  1  tbsp.  sugar  in  I14  cups 
lukewarm  milk  which  has  been  scalded  and  allowed  to 
cool.  Add  1%  cups  flour  and  beat  well.  Cover  and 
set  in  warm  place  1  hour  or  until  bubbles  burst  on  top ; 
add  3  tbsp.  butter^  creamed  with  ^  cup  sugar,  %  tsp. 
mace  and  salt,  1  well-beaten  egg  and  about  3  cups  flour, 
or  enough  to  make  a  moderate  soft  dough.  Knead  light- 
ly, place  in  well-greased  bowl,  and  allow  to  rise  again. 
When  light,  roll  about  J  inch  thick,  cut  with  small  cutter 
and  let  rise  once  more  on  a  floured  board.  When  light, 
drop  in  deep  fat  with  side  up  that  has  been  next  to  the 
board.  — Virginia  Klein. 

Sour  Milk  Doughnuts 
1  cup  sugar,  2  tbsp.  lard,  1  cup  sour  milk,  1  tsp. 
soda,  pinch  of  salt,  2  eggs,  1  tsp.  each  cinnamon  and 
nutmeg,  flour  enough  to  roll.    Cut  out ;  fry  in  deep  fat. 

— ^I^Irs.  Anna  Samway. 

Doughnuts 

1  cup  sugar,  3  tbsp.  butter,  level,  2  eggs,  1  cup  sour 
milk,  1  tsp.  soda  dissolved  in  milk,  1  tsp.  baking  powder 
in  enough  flour  to  make  a  dough  to  roll. 

Mix  in  the  order  given,  roll,  cut  in  circles  and  fry 
in  deep  fat.  — Mrs.  I.  P.  Berry. 

43 


MADAM  HOSTESS:— 

When  your  friends  accept  the  hospitality  of 
your  home  their  appreciation  is  but  a  reflection 
of  your  pleasure  in  extending  it. 

This  pleasure  results  from  complete  satisfaction 
that  your  guests  are  well  cared  for  in  every  way 
— but  most  particularly  in  your  dining  room. 
There  your  spirit   of  hospitality  finds  its  best 
expression. 

It  is  but  natural  then  that  you  feel  a  keen  in- 
terest in  having  only  the  best  foods  served  on 
your  table. 

But  are  you  getting  the  best — the  greatest  value 
in  quality  in  return  for  yoiir  expenditure? 
You  will  find   it  to  your  lasting  advantage  to 

familiarize  yourself  with 

RICHELIEU 

FERNDELL  and  BAT  AVI  A 

QUALITY  FOODS 

Under  these  brands  are  packed  complete  lines 
of  table  svipplies  possessing  a  distinctlj^  superior 
worth. 

The  markets  of  the  world   contribute   of   their 
best  for  these  products;  while  their  uniform  ex- 
cellence   of    character    is   insured   by   the    skill, 
science  and  care  employed  in  their  preparation. 
They  ARE  different. 

Sprague,  Warner  &  Company 

CHICAGO 


44 


NEIGHBORHOOD  COOK  BOOK 

Prize   Doughnuts 

1  cup  sugar,  i/^  tsp.  salt,  2  tbsp.  melted  shortening, 
2  eggs,  1  cup  sweet  milk,  I/2  tsp.  grated  nutmeg,  4  level 
tsp.  baking  powder,  5  cups  flour. 

Mix  the  first  3  ingredients  until  smooth  and  even. 
Add  the  eggs  beaten  slightly  and  beat  all  together 
thoroughly.  Sift  the  flour,  nutmeg  and  baking  powder. 
Add  the  milk  and  sifted  flour  alternately  to  the  first 
part.  Put  half  the  dough  on  a  floured  board  and  roll 
out  about  14  i^ch  in  thickness.  Cut  with  doughnut 
cutter  and  fry  in  deep  fat  until  brown.  When  done, 
drain  on  paper  towel  1  min,  and  roll  in  i^owdered  sugar. 

— Miss  Lillian  Cooley. 


Potato  Doughnuts   . 

1  cup  mashed  potatoes,  1  tbsp.  butter,  1  cup  sugar, 
V2  ^up  milk,  2  eggs,  4  tsp.  baking  powder,  3  cups  flour, 
1  tsp.  salt  and  nutmeg. 

Mix  in  the  order  given,  roll  thin,  cut  and  fry  in  hot 
fat.  —Mrs.  H.  G.  Smith. 


Potato  Fried  Cakes 

Boil  and  mash  5  medium-sized  potatoes;  add  1  tsp. 
butter,  1  tsp.  salt,  3  cups  sugar  and  1  cup  milk.  When 
cool  add  3  eggs,  6  cups  flour,  6  tsp.  baking  powder,  % 
tsp.  each  cinnamon  and  nutmeg.  Roll  thin,  cut  out  and 
fry.  Makes  8  dozen.  Needs  2  lbs.  lard  to  fry.  Excel- 
lent. — Mrs.  G.  C.  Carnright. 

45 


NEIGHBORHOOD  COOK  BOOK 

Douglinuts 

4  cups  sugar,  3  cups  buttermilk,  8  eggs,  3  tsp.  soda, 
li/^tsp.  salt,  1  grated  nutmeg,  2  tbsp.  hot  lard. 
This  makes  7  dozen.    (Very  fine.) 

— Mr.  Jos.  Moore,  Chef. 

Apple    Fritters 

114  cups  flour,  2  tsp.  baking  powder,  %  tsp.  salt,  % 
cup  milk,  1  egg. 

Mix  and  sift  dry  ingredients,  add  milk  gradually  and 
the  egg  well-beaten.  Pare  and  cut  2  medium-sized  apples 
in  slices  and  stir  in  batter.  Drop  by  spoonfuls  in  deep 
hot  fat  until  brown.  Drain  on  paper  and  sprinkle  with 
powdered  sugar.  — Mrs.  C.  U.  Olson. 

Rice  Croquettes 

2  cups  boiled  rice,  14  tsp.  salt,  1  tbsp.  flour,  1  egg; 
mix  well.  Form  into  oblong  cones,  dip  in  well-beaten 
egg,  then  in  finely-crushed  cracker  crumbs  and  fry  in 
hot  lard  until  light  brown.  — Mrs.  Victor  White. 

Com  Fritters 

2  eggs  beaten  smooth,  1  cup  flour,  i^  tsp.  baking 
powder,  %  cup  milk,  1  tsp.  salt,  1  tsp.  salad  oil.  Beat 
together  with  a  dover  beater  until  smooth  and  glossy, 
add  1  can  of  corn,  mix  well.  Drop  by  spoonfuls  into 
boiling  fat. 

Sliced  apple  may  be  .used  in  place  of  corn. 

— Mrs.  S.  N.  Gustafson. 

46 


Cookies  and  Gingerbread 


47 


:  1 


NEIGHBORHOOD  COOK  BOOK 


COOKIES  AND  GINGERBREAD 


Cookies 

3  cups  brown  sugar,  1  cup  lard,  1  cup  water,  2  tsp. 
soda,  1/^  tsp.  salt,  1  tsp.  each  cinnamon,  nutmeg  and 
ginger,  I/2  cup  raisins,  flour  enough  for  soft  batter  to 
roll. 

^lix  together  in  the  order  given,  dissolving  soda  in 
water.    Roll  thin,  cut  in  shapes,  and  bake. 

—Mrs.  V.  White. 

Every  Day  Cookies 

4  tbsp.  shortening,  li/^  cups  sugar,  3  eggs  well- 
beaten,  lemon  extract.  Mix  these  well  and  add :  4  tsp. 
Calumet  baking  powder,  sifted  with  4  cups  flour  and 
1/2  tsp.  salt,  1/^  cup  or  more  milk.  Make  stiff  enough  to 
roll.    Cut  in  shapes  and  bake.    Makes  60  cookies. 

—Mrs.  W.  E.  Hosier. 

Thin  Crisp  Cookies 

1/2  cup  butter,  1  cup  sugar,  1/2  cup  nuts  (preferably 
almoiids  or  black  walnuts),  2  tbsp.  milk,  2  tsp.  baking 
pow^der,  1  egg,  i/4  tsp.  salt,  2  cups  f lorn*,  i/^  tsp.  vanilla. 
Cream  butter,  add  sugar  and  egg.  Beat  constantly,  then 
add  flour,  baking  powder  and  salt  mixed,  alternating 
with  milk.  Mold  in  long  flat  roll  as  large  around  as  you 
want  cookies.  Chill  thoroughly  over  night.  Slice  and 
bake  10  minutes  in  a  moderate  oven. 

—Mrs.  G.  F.  Falley. 

49 


thEIOR^shop 

1836  RIDGE  AVENUE 
EVANSTON    ILL. 

AUTO -BODIES  AND 
FENDERS  REPAIRED 


PHONE  EVANSTON  8097 


AJ.GORE  PROP. 


Use  more  Milk! 


In  all  cooking  and  baking.     It  will  add  a  delicious 
flavor. 

You    can    be    sure    of    pure,    rich    milk,    if    you    IN- 
SIST ON 


Bowman  MjiL 

Phone  Evanston  380 


Phone  363 


North  Shore  Animal  Hospital 

Equipped  to  render  efficient  and  humane  service 
EVANSTON,    ILL. 


Phone   Neva-da   3171 
Estimates  Given  on  Carpets  and  Linoleum 

J.  M.  LIGHTBECKER 

Carpet  &  Linoleum   Laying 

20    SOUTH   CALIFORXIA   AVENUE 

CHICAGO 


50 


NEIGHBORHOOD  COOK  BOOK 

Cookies 

1  egg,  1  cup  sugar,  1  heaping  cup  beef  drippings, 
mixed  spices — ginger,  cinnamon  and  cloves,  1  cup  thick 
sour  cream,  1  cup  molasses,  flour  enough  to  roll. 

— Mrs.  S.  F.  Burden. 

Sour  Cream  Cookies 

%  cup  butter,  1  cup  sugar,  1  egg,  I/4  tsp.  soda,  3^2 
tsp.  baking  powder,  21/2  cups  flour,  V2  cup  sour  cream, 
vanilla  and  nutmeg  flavoring. 

— Mrs.  A.  H.  Graves. 

Sour  Cream  Cookies 

%  cup  butter,  IV2  cup  sugar,  3  eggs  (well-beaten), 
1  cup  thick  sour  cream,  1  tsp.  soda  (dissolved  in  cream), 
3  cups  flour,  1  tsp.  baking  powder  (scant),  1  tsp.  ginger, 
1  tsp.  cinnamon,  i/^  tsp.  cloves,  pinch  of  salt,  1  cup 
walnut  meats,  1  cup  raisins,  (cut  in  two).  Drop  from 
spoon.  — Mrs.  E.  R.  Pulliam. 

Frosted    Creams 

1  cup  sugar,  1  cup  molasses,  3  egg  yolks,  1  cup  half 
lard  and  half  butter,  1  cup  sour  milk,  1  tsp.  ginger, 
cinnamon  and  cloves,  4  cups  sifted  flour,  3  tsp.  soda, 
dissolved  in  sour  milk.    Bake  in  shallow  pans  and  frost. 

Frosting 

iy2  cups  sugar.  Dissolve  the  sugar  with  a  little  water 
and  boil  until  it  threads;  then  pour  over  the  well-beaten 
whites  of  3  eggs.  -—Mrs.  Ira  Shearer. 

51 


NEIGHBORHOOD  COOK  BOOK 

Sour  Cream  Cookies 

2  eggs,  1  cup  sugar,  1  cup  sour  cream,  1  tsp.  soda,  1 
cup  chopped  raisins,  1/2  cup  lard  and  butter,  2  cups  flour, 
pinch  salt,  vanilla.     Drop  from  tsp.  upon  buttered  tins. 

— Mrs.  Clarence  Rich. 


Mother  Hobson's  Cookies 

1  cup  sugar,  1  cup  molasses,  1  cup  lard,  1  cup  sweet 
milk,  2  level  tsp.  soda,  2  tsp.  cinnamon,  V2  tsp.  cloves, 
14  tsp.  mace,  i^  tsp.  salt,  about  5  cups  flour.  Roll  out 
as  soft  as  possible  and  cut  in  oblong  squares. 

FROSTING— 1  cup  pulverized  sugar,  1/2  tsp.  vanilla, 
y2  tsp.  lemon,  2  tbsp.  hot  water.    Spread  thin  on  cookies. 

— Mrs.  A.  S.  Maxham. 


Rainy  Day  Cookies 

4  eggs,  3  cups  brown  sugar,  2  cups  butter,  8  cups 
flour,  2  tsp.  soda,  2  tsp.  ginger. 

Cream  butter  and  sugar,  beat  the  eggs  well,  mix  all 
together.     Roll  thin,  cut  in  shapes  and  bake. 

— Mr.  Jos.  Moore,  Chef. 

Dark  Drop  Cookies 

1  cup  brown  sugar,  i^  cup  shortening,  1  egg,  ^  cup 
each  hot  water  and  molasses,  1  tsp.  each  soda,  baking 
powder,  cinnamon,  cloves  and  salt,  sifted  with  2%  cups 
flour. 

Mix  well,  drop  from  small  spoon  upon  greased  tin 
and  bake  in  quick  oven.  — Mrs.  Ed.  Holtz. 

32 


NEIGHBORHOOD  COOK  BOOK 

Frosted  Creams 

1  cup  sugar,  1  cup  molasses.  1  cup  lard,  i/^  cup  sour 
milk,  2  eggs,  (save  white  of  one  for  icing),  1  tsp.  cinna- 
mon, 1  tsp.  nutmeg,  3  tsp.  soda,  1  tsp.  salt,  flour. 

Cream  sugar  and  lard,  add  beaten  eggs,  molasses, 
spices,  soda  dissolved  in  milk  and  enough  flour  to  make 
quite  stiff.  Drop  from  spoon  on  buttered  pans  and 
bake.     Cover  with  icing. 

Icing 

1  cup  sugar,  %  cup  water.  Boil  until  it  threads: 
pour  in  the  beaten  white  of  1  egg,  beating  until  thick 
enough  to  spread  on  cakes 

— Mrs.  Wallace  Severance. 

Oatmeal   Cookies 
1  cup  sugar,  1  cup  butter,  2  eggs,  1  tsp.  soda,  6  tbsp. 
sour  milk,  1  tsp.  cinnamon,  i^  cup  cho])ped  raisins,  i/^ 
cup  chopped  nut  meats,  2  cups  flour,  2  cups  oatmeal, 
not  cooked. 

Mix  in  the  order  given,  dissolving  soda  in  milk.  Drop 
by  teaspoons  into  greased  pan;  bake  in  moderate  oven. 

—Mrs.  H.  W.  Corke. 

Oat   Meal  Drops. 

1  cup  lard,  1  cup  sugar,  8  tbsp.  milk,  2  eggs,  1  tsp. 
soda,  1  tsp.  cinnamon,  1/2  tsp.  salt,  2  cups  flour,  2  cups 
dry  rolled  oats,  1  cup  chopped  raisins. 

Cream  lard  with  sugar,  add  beaten  eggs;  sift  salt, 
soda  and  spices  with  flour;  mix  other  ingredients  in 
order  given.    Drop  from  a  spoon  on  well-greased  tins. 

— Mrs.  A.  W.  Johnson. 
53 


NEIGHBORHOOD  COOK  BOOK 

Oatmeal  Macaroons 

4  cups  oats,  2  cups  brown  sugar,  1  cup  melted  butter, 
2  eggs,  2  cups  cocoanut,  2  cups  flour,  1  tsp.  soda,  %  tsp. 
baking  powder,  pinch  of  salt. 

Drop  egg  yolks  into  melted  butter  and  sugar,  beat 
well^  add  cocoanut  and  salt.  Dissolve  soda  in  a  little 
hot  water.  Add  oats  and  li^  cups  flour,  the  last  half 
cup  of  flour  sparingly.  Fold  in  well-beaten  whites,  drop 
from  spoon  and  bake  15  minutes  in  a  slow  oven. 

— Mrs.  Milton  Collion. 

Oatmeal   Oookies 

1  cup  lard,  3  eggs,  1  cup  brown  sugar,  1  cup  white 
sugar,  1  cup  cocoanut,  4  cups  oatmeal,  2  cups  flour,  1 
tsp.  salt. 

Cream  lard  and  sugar,  add  egg  yolks ;  sift  flour  with 
2  tsp.  baking  powder  and  add  to  the  first  mixture,  then 
add  the  oatmeal  and  cocoanut.  Fold  in  the  stiffly-beaten 
whites  after  the  ingredients  have  been  thoroughly  mixed. 
Drop  from  spoon  and  bake  in  moderate  oven.  If  you 
cannot  eat  them  send  them  to  me. 

— ^Mrs.  Chas.  Langill. 

Oatmeal  Cookies 

11/^  cups  oatmeal,  1  cup  chopped  raisins,  1  cup  sugar, 
%  cup  lard  and  butter,  2  eggs  beaten  light,  li/4  cups 
flour,  1  tsp.  cinnamon,  1  tsp.  vanilla,  pinch  of  salt,  1  tsp. 
soda  dissolved  in  hot  water,  5  tbsp.  sour  milk,  sour 
cream  or  hot  water. 

Cream  sugar  and  shortening,  add  eggs  and  the  other 
ingredients  in  order  given.  Drop  by  spoonfuls  on 
greased  pan.    Bake  in  moderate  oven. — ^Mrs.  C.  U.  Olson. 

54 


NEIGHBORHOOD  COOK  BOOK 

Oatmeal   Drops 

3  eggs,  1  cup  sugar,  1  cup  lard,  2  cups  rolled  oats,  2 
cups  flour,  1  cup  raisins  and  currants,  2  tsp.  cinnamon, 
6  tbsp.  sweet  milk,  1  tsp.  soda  and  a  little  baking 
powder.     Drop  in  well-greased  pan  and  bake. 

—Mrs.  W.  C.  Fort. 

Oatmeal  Macaroons 

1  cup  sugar,  1  tbsp.  melted  shortening,  2  eggs,  %  tsp. 
salt,  2y2  cups  rolled  oats,  2  tsp.  baking  powder  and  1 
tsp.  flavoring. 

Cream  sugar  with  shortening,  add  egg  yolks,  salt  and 
rolled  oats,  add  baking  powder,  beaten  egg  whites  and 
flavoring;  mix  thoroughly.  Drop  on  greased  tins  about 
half  teaspoon  to  each  macaroon  allowing  space  for 
spreading.    Bake  about  10  minutes  in  moderate  oven. 

'  Molasses  Cookies 

%  cup  molasses,  y^  cup  sugar,  ^  cup  shortening,  % 
cup  hot  water,  with  1  tsp.  soda,  %  tsp.  salt,  %  tsp. 
ginger,  and  flour  sufficient  to  roll  out.  These  are  much 
better  if  stirred  stiff  Avith  spoon.  Set  in  a  cool  place 
over  night.    Roll  and  bake. 

— Mrs.  J.  E.  Hathaway. 

Molasses  Cookies 

1  cup  sugar,  1  cup  butter,  1  cup  molasses,  %  cup 
buttermilk,  3  tsp.  soda,  1  tsp.  ginger  and  other  spices  to 
suit  the  taste.  Mix  in  the  usual  order,  roll  thin,  cut, 
and  bake.  - — Mrs,  D.  L.  Miller. 

55 


Phone    313 


GEO.  A.  KEARNEY   I 

SANITARY  ENGINEER 


1141   OAK  AVIENUE 

EVANSTON,    ILL. 


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Phones:     Evanston  1343;     Wilmette  1400 


56 


NEIGHBORHOOD  COOK  BOOK 

Ice   Box   Cookies 

1  lb.  butterine,  except  one  small  slice,  1  cup  brown 
su^ar,  1  cup  white  sugar,  3  eggs,  5  cups  flour,  1  tsp. 
soda,  1  tsp.  vanilla,  1  tsp.  cinnamon,  1  cup  black  walnut 
meats,  chopped. 

Cream  shortening  and  sugar,  add  eggs  unbeaten,  sift 
flour,  add  soda  to  first  cup  flour,  sift  again  and  add  to 
mixture,  then  add  remainder  of  flour  and  other  ingredi- 
ents. Knead,  but  do  not  roll.  Put  in  dripping  pan 
about  12  inches  square.  Let  stand  over  night.  In 
morning  cut  in  3  strips.  Slice  thin  when  ready  to  bake. 
The  strips  may  be  wrapped  in  waxed  paper  placed  in  ice 
box  and  baked  as  needed.  Bake  in  m^msime  oven  5 
minutes.  They  are  supposed  to  be  crisp.  Do  not  keep 
in  cake  box.    Makes  200  cookies. 

— Mrs.  H.  B.  Judson. 


Ice   Box   Cookies 

1  lb.  butter,  3  eggs,  1  cup  brown  sugar,  1  cup  white 
sugar,  1  tbsp.  cinnamon,  5  cups  flour,  1  scant  tbsp.  soda, 
1/4  lb.  almonds. 

Cream  the  butter,  add  the  sugar,  beaten  eggs,  cinna- 
mon and  soda  mixed  with  the  flour.  Knead  well,  roll  in 
one  large  roll  or  loaf,  tiet  stand  all  night  in  ice  box 
or  cool  place.  In  morning  cut  in  thin  slices  and  bake 
in  nfrnir  i  fpT  oven.  Before  baking  idace  the  almonds 
shaved  in  thin  slices  in  a  simple  design  on  the  cookies. 

—Mrs.  E.  Duble. 
57 


NEIGHBORHOOD  COOK  BOOK 

Chocolate  Hermits 

%  cup  shortening,  %  cup  white  sugar,  2  eggs,  I/2  cup 
seeded  raisins  or  currants,  i/4  tsp.  salt,  2  level  tsp.  baking 
powder,  2  cups  flour,  i/4  cup  cocoa,  2  tbsp.  hot  water, 
1  tsp.  cinnamon. 

Cream  butter.  Add  sugar,  eggs,  raisins,  flour  in 
which  baking  powder,  salt  and  cinnamon  have  been 
sifted.  Add  cocoa  mixed  in  hot  water.  (More  water 
may  be  needed.) 

Drop  from  spoon  onto  greased  pan  and  bake  iii 
moderate  oven.  ^ 

— Mrs.  L.  Ermil  Butler. 

fe. 

Chocolate   Cookies 

1  cup  sugar,  i/^  cup  butter,  1  egg,  %  cup  sour  milk 
or  cream,  %  tsp.  soda  in  milk,  3  squares  melted  choco- 
late, 2  cups  flour,  1  cup  nuts,  1  cup  raisins,  vanilla. 

Mix  in  order  given.    Drop  on  buttered  cookie  sheet. 

— Mrs.  D.  J.  Bierwert. 

Indians,   (Chocolate  Cookies) 

V2  cup  butter,  2  squares  bitter  chocolate,  large  size ; 
add  2  eggs  well-beaten,  I/2  cup  flour,  1  cup  sugar,  1  cup 
nuts.  Spread  about  %  inch  thick  in  square  pan  and 
])ake  slowly  for  20  minutes.  Cool  and  cut  in  large 
squares.  — ^Mrs.  James  H.  Morey. 

Sug^ar    Cookies 
1  cup  butter,  1  cup  sugar,  2  tsp.  baking  powder,  4 
l])sp.  milk,  2  eggs,  1  tsp.  lemon  juice.    Flour  to  mix  and 
I'oll  thin.  — Mrs.  Emil  Nelson. 

58 


%: 


NEIGHBORHOOD  COOK  BOOK 

Sugar  Cookies 
2  scant  cups  sugar,  1  cup  lard,  1  cup  sour  milk,  1 
tsp.  soda,  1  level  tsp.  baking  powder,  2  eggs,  salt,  flavor- 
ing,, flour  to  make  a  soft  dough.    Roll  rather  thin.    Cut 
and  bake  quickly.  — Mrs.  J.  D.  Kindig. 

Spice    Cookies 

1  cup  syrup,  1  cup  sugar.  Let  come  to  a  boil  and 
cool.  1  cup  cream,  2  egg  yolks,  i/o  tsp.  cloves,  2  tbsp. 
grated  orange  peel,  pinch  of  salt,  pinch  of  allspice,  1 
heaping  tsp.  baking  soda,  dissolved  in  hot  water,  flour 
to  roll,  not  too  stiff.  — ^IVIrs.  C.  U.  Olson. 

Spice  Cake 

1  cup  sugar,  %  cup  butter,  2  eggs,  i/2  cup  milk  or 
cold  coffee,  1  tsp.  baking  powder,  li/4  cups  flour,  1  cup 
raisins.     Spices — cassia,  cloves  and  nutmeg. 

— Mrs.  A.  H.  Graves. 

Cream  Cookies 

1  cup  sugar,  1  egg,  i/4  tsp.  salt,  1  cup  sour  cream, 
1/2  tsp.  soda,  dissolved  in  some  cream,  1  tsp.  baking 
powder,  flour  to  make  thick  batter.  Drop  from  teaspoon 
on  greased  tins.  ^Mrs.  I.  P.  Berry. 

Vanilla  Cookies 
1  cup  sugar,  %  cup  butter,  2  eggs,  2  tbsp.  milk,  2 
tsp.  vanilla,  1  tsp.  baking  powder,  flour  enough  to  make 
as  soft  as  can  be  handled.    Bake  in  hot  oven. 

—Mrs.  U.  G.  Buck. 

^9 


NEIGHBORHOOD  COOK  BOOK 

Caramel   Cookies 
Mix  1/^  cup  butter,  I/2  ^^p  lard,  1  cup  sugar,  2  eggs, 
5  t])sp.  sweet  milk,  a  small  tsp.  salt,  2  cups  rolled  oats, 
2  cups  flour,  1  tsp.  cinnamon,  a  pinch  of  cloves  and  % 
tsp.  of  soda.    Drop  by  bits  on  a  baking  pan. 

— Mrs.  F.  C.  Nilsson. 

Date  Strips 

3  eggs  well  beaten,  1  cup  sugar,  1  cup  flour,  5  tbsp. 
hot  water,  1  cup  walnut  meats,  1  cup  chopped  dates, 
2  tsp.  baking  powder,  y^,  tsp.  cinnamon,  pinch  of  salt. 

Mix  together  in  the  order  given;  spread  thinly  in 
square  pans.  Bake  in  slow  oven ;  cut  in  strips  when 
done.  — Mrs.  J.  D.  Kindig. 

Date  Bars 
Beat  3  eggs  into  1  cup  of  sugar  and  pinch  of  salt. 
Add  %  cup  flour,  sifted  with  1  tsp.  baking  powder,  1 
tsp.  vanilla,  1  package  cut  dates,  1  cup  nuts.     Bake  % 
hour,  and  cover  with  powdered  sugar.    Cut  in  bars. 

—Mrs.  Bruce  W.  Thayer. 

Date  Cookies 

2  cups  rolled  oats,  21/2  cups  flour,  1  cup  brown  sugar, 
1/^  cup  butter,  1/2  ^^P  l^^'d,  V^  cup  sour  milk,  1  tsp.  soda. 

FILLING.  1  lb.  dates,  1  cup  brown  sugar,  1  cup  hot 
water ;  cook  until  smooth  and  thick.  Roll  the  dough  out 
quite  thin,  spread  filling  between  two  layers  and  bake  in 
sheets  in  hot  oven.    When  cool  cut  in  squares. 

—Mrs.  C.  B.  Coon. 

60 


NEIGHBORHOOD  COOK  BOOK 

Date  Bars 

,1  Ibf  dates  stoned  ^nd  chopped,  1  tsp.  ^oda  sprinkled 
over  thc:  dates,  tlien*  1  ewp.  boilingJ^Avater  poured  over 
ihem^Jjei  eool  and  drain ;  add  to  the  dates.  1  cup 
sugar^  i/3".cup  creamed  butter,  1  egg  beaten.' Then  add  IV2 
cups  flour,  y2  cup  nut  meats  and  the  water  drained  from 
the  dates.  Mix  all  well  together.  Bake  slowly  45  min- 
utes in  pan  7x12  inches.    Cut  in  bars  when  cold. 

—Mrs.  G.  F.  Falley. 

Date  Sticks 

3  whole  eggs,  pinch  salt,  1  cup  granulated  sugar,  1 
cup  flour,  1  tsp.  baking  powder.  Cut  up  a  package  of 
dates  and  add  1  cup  of  chopped  walnut  meats.  Put  the 
dates  in  the  flour  and  add  eggs,  slightly-beaten,  and 
enough  milk  to  moisten.  Spread  thin  in  dripping  pan. 
Bake  in  slow  oven,  and  powder  with  pulverized  sugar. 
Cut  while  hot  into  strips. 

— Mrs.  H.  McPherrin. 


Filled  Cookies 

%  cup  shortening,  1  cup  sugar,  1  egg,  ^2  eup  milk,  1 
tsp.  flavoring,  I/2  tsp.  salt,  3I/2  cups  flour  and  4  tsp. 
bakings  powder. 

Cream  shortening;  add  sugar,  beaten  egg,  milk  and 
flavoring ;  add  flour,  salt  and  baking  powder,  which  have 
been  sifted  together.  Roll  thin  on  slightly  floured  board 
and  cut  with  cookie  cutter.  Place  1  tsp.  of  filling  on 
each  cookie,  cover  with  another  cookie,  press  edges 
together.    Bake  in  moderate  oven  12  to  15  minutes. 

61  For    fillhij;,    see    pa-e    11 


MONARCH 


The  only  real  competitor  of  the  MONARCH 
line  is  the  Housewife,  who  painstakingly  puts  up 
her   own   reserve   table   supplies. 

But  there  come  times  when  you  are  unable  to 
procure  the  quality  of  raw  materials  which  will 
satisfy.  Then  you  can  turn  to  MONARCH  with 
full  confidence  that  in  using  them,  you  will  serve 
your  family  with  a  Trade  Marked  Brand  of  foods 
that  compare  in  quality  with  your  own  home 
product. 

Monarch  Products   You  Should  Know 

Coffee,  Cocoa,  Tea,  Catsup,  Chili  Sauce,  Sweet 
Pickles,  Preserves,  Jelly,  Mayonnaise  Dressing, 
Thousand  Island  Dressing,  Olive  Oil,  Peanut  But- 
ter, Tomatoes,  Spinach,  Asparagus,  Corn,  Peas, 
Beets,  Pumpkin,  Red  Kidney  Beans,  Sliced  Pine- 
apple, Loganberries,  Red  Pitted  Cherries,  Grape 
Fruit  Hearts,  Sliced  Peaches,  Fruit  Salad,  Pears, 
Yellow  Cling  Peaches,  Red  Raspberries,  Apricots, 
Crushed    Pineapple. 


QUALITY 

REID,    ^lURDOCH    &    CO. 

Established    1853 

Chicago — Boston — Pittsburgh 
New  York 


62 


NEIGHBORHOOD  COOK  BOOK 

Fruit  Cookies 
2  cups  brown  sugar,  %  cup  butter,  2  eggs,  %  cup 
sour  milk,  1  tsp.  soda  in  the  milk,  1  tsp.  baking  powder 
(in  enough  flour  to  handle  the  dough),  i/^  tsp.  cloves, 
1/2  tsp.  cinnamon,  I/2  tsp.  allspice  and  nutmeg.  Roll  and 
bake  in  hot  oven.  Raisins  or  currant!^  or  both  may  be 
used  in  these  cookies.  — Mrs.  F.  C.  Nilsson. 

Nut  Cookies 

1  cup  brown  sugar,  1  cup  w^hite  sugar,  1  cup  butter, 
1  cup  chopped  nuts,  14  ^^P  l^ot  water,  3I/2  cups  flour,  2 
eggs,  1  tsp.  soda,  1  tsp.  salt,  1  tbsp.  vanilla.  Mix 
together,  roll  in  loaf  and  let  stand  in  ice  box  until 
morning.    Then  slice  off  and  bake  in  moderate  oven. 

— Mrs.  Luella  King. 

Vanity 

2  eggs  well  beaten,  a  pinch  of  salt,  thicken  with  flour. 
Make  quite  stiff. 

Roll  very  thin,  cut  in  strips  1  inch  wide,  3  inches 
long,  fry  in  deep  lard  until  brown.  Sprinkle  with 
powdered  sugar  before  serving. 

— ^Mrs.  J.  E.  Hathaway. 

"Browpies"  Cookies 

2  eggs  (beaten),  1  cap  gi^ar.  V^  cup  butter,  melted 
with  2  squares  Baker's  Chocolate.  Beat  all  together. 
Stir  in  1  scant  cup  flour  and  1  cup  black  walnut  meats. 
Spread  thin  and  bake  quickly.  Cut  while  hot  into  2 
inch  strips,  but  do  not  remove  cookies  from  pan  until 
they  are  cool.  — Mrs.  J.  C.  Murley. 

63 


NEIGHBORHOOD  COOK  BOOK 

Ginger  Creams 
1  egg,  1  scant  cup  sugar,  %  cup  butter,  %  «up  mo- 
lasses, y2  cup  cold  water,  1  tsp.  soda,  1  tsp.  j?inger,  1  tsp. 
cinnamon,  14  tsp.  nutmeg,  i/^  tsp.  cloves,  2  cups  flour, 
pinch  of  salt.  Bake  in  square  tins.  When  cold,  cut  in 
squares  and  ice.  — Mrs.  Hunter  Nethery. 

Ginger  Snaps 
1  egg,  11/^  cup  sugar,  I/2  ^^^P  molasses,  1  cup  lard 
and  butter  mixed,  I/2  cup  water  or  sour  milk,  1  tbsp. 
soda  dissolved  in  the  water  or  milk,  1  tbsp.  ginger,  cinna- 
mon and  cloves  together.  Flour  to  make  soft  dough, 
unless  milk  is  used,  then  make  a  stiff  dough. 

—Mrs.  E.  R.  Pulliam. 

Cocoanut    Balls 

1  lb.  shredded  cocoanut,  1  can  Borden's  condensed 
milk.  Mix  well  with  hands  and  form  in  balls.  Put  in 
greased  pan  and  bake  until  broAvn. 

— Mrs.  Lorenzen. 

Cocoanut   Cookies 

2  cups  corn  flakes,  1  cup  dry  cocoanut,  1  cup  white 
sugar,  whites  of  2  eggs,  (beaten  very  stiff)  ;  add  1  tsp. 
vanilla  extract.  — Mrs.  C.  Malm. 

Cocoanut  Macaroons 
1  Qgg  well-beaten,  i/^  cup  sugar,  %  cup  cocoanut  and 
1   cup  rolled  oats.     Make  into  small  round  cakes  and 
bake  in  a  quick  oven  until  crisp. 

—Mrs.  W.  C.  Fort. 


64 


NEIGHBORHOOD  COOK  BOOK 

Swedish  Sprits  Cookies 

1/2  lb.  butter,  %  cup  sugar,  3  egg  yolks,  4  grated  bitter 
almonds  or  almond  extract,  21/^  cups  flour. 

Mix  in  the  order  given,  shape  in  letter  S  with  pastry 
tube.   Bake  in  hot  oven.  — Mrs.  C.  U.  Olson. 


Spritzar 

1  lb.  butter,  1  cup  sugar,  1  whole  egg,  1  yolk,  10  bitter 
and  10  sweet  almonds,  14  tsp.  baking  powder,  about  3i/^ 
cups  flour. 

Put  through  a  pastry  tube  and  bake. 

— Mrs.  0.  Carlson. 

Sponge  Drops 

2  eggs,  1  cup  sour  cream,  %  cup  sour  milk,  2  cups 
sugar,  1%  tsp.  soda,  3I/2  cups  flour,  vanilla.  Mix 
together,  and  drop  by  spoonfuls  on  greased  pans. 

—Mrs.  W.  L.  Ball. 

Jewish  Cookies 

3  eggs,  %  cup  granulated  sugar,  beat  five  minutes. 
1  lb.  dates  and  1  cup  walnut  meats  cut  in  pieces,  4  tbsp. 
flour,  1  tsp.  vanilla,  1  tsp.  baking  powder. 

Mix  1  tbsp.  flour  with  the  dates  and  nuts,  rest  of 
flour  and  baking  powder  together,  add  to  the  beaten 
sugar  and  eggs.  Add  flavoring  and  spread  in  square 
pans  quite  thin.  Bake  very  slowly.  Cut  in  squares  and 
when  cold  sprinkle  with  powdered  sugar. 

— Mrs.  G.  C.  Carnright. 
65 


NEIGHBORHOOD  COOK  BOOK 

Marguerites 
Use  any  boiled  icing,  i^  lb.  dates  or  raisins  chopped 
fine,  %  lb.  walnuts,  chopped;  beat  thoroughly  in  icing 
and  spread  between  wafers  or  crackers. 

— Mrs.  G.  A.  Burton. 

Marguerites 
2  eggs,  1  cup  brown  sugar,  y^,  cup  flour,  14  "^^V- 
baking  powder,  %  tsp.  salt,  1  cup  pecan  nut  meats 
broken  in  small  pieces.  Beat  eggs  slightly,  add  other 
ingredients,  fill  small  buttered  tins  two-thirds  full,  and 
bake  in  moderate  oven  fifteen  minutes. 

—Mrs.  C.  U.  Olson. 

Lace  Wafers 

Beat  1  cup  sugar  with  beaten  yolks  of  2  eggs,  add 
beaten  whites  and  1  tsp.  vanilla.  Fold  in  4  cups  corn- 
flakes. Drop  from  spoon  on  inverted  pan  (unbuttered) 
and  bake  in  slow  oven.  Remove  with  cake  turner. 
Makes  about  40.  — Mrs.  J.  W.  Kassel. 

Almond    Shorts 

1  pound  butter,  1  cup  brown  sugar,  1  cup  white  sugar, 
3  eggs,  5  cups  flour,  i/^  tsp.  soda,  1  tsp.  cinnamon,  i/^ 
lb.  almonds. 

Cream  butter  and  sugar,  add  eggs;  sift  flour  with 
cinnamon  and  add  gradually  to  mixture,  blending  well 
after  each  addition.  Mix  soda  with  a  little  hot  water 
and  add  to  mixture ;  add  almonds  whole.  Shape  in  loaf 
and  set  in  a  cool  place  over  night.  Cut  in  slices  and 
bake.  — Mrs.  S.  N.  Gustafson. 

66 


NEIGHBORHOOD  COOK  BOOK 

Rolled  Oat  Macaroons 

1  cup  sugar,  2  eggs,  1  tbsp.  melted  butter,  1  cup 
Sunsweet  Prunes,  washed,  pitted  and  chopped,  2  cups 
rolled  oats,  1  tsp.  vanilla. 

Beat  eggs  until  light.  Gradually  add  sugar,  then 
remaining  ingredients.  Drop  with  teaspoon  on  gi^eased 
cookie  pans  and  bake  in  moderate  oven  until  golden 
brown.  — Miss  Alice  Miller. 

Frozen   Dainties 
1  cup  brown  sugar,  1  cup  granulated  sugar,  1  cup 
lard,  1  cup  butter,  3  eggs,  3  cups  flour,  1  tsp.  each  of 
salt,  soda,  and  cloves,  1  cup  chopped  nuts,  about  21/^ 
cups  flour  to  knead. 

Roll  to  preferred  size  and  place  in  ice  box  over  night. 
In  the  morning  slice  and  bake. 

— Mr.  Jos.  Moore,  Chef. 

Shavings 
3  eggs,  Aveigh  to  the  oz.  very  accurately,  same  weight 
of  flour,  butter  and  sugar.  Drop  on  buttered  pan  and 
bake  in  moderate  oven  until  light  broAvn.  While  still 
hot,  roll  over  mailing  tube,  covered  with  oiled  paper,  into 
cones.  — Mrs.  Victor  White. 

Russian  Rocks 

11/2  cup  dark  brown  sugar,  y^  cup  butter,  1  cup 
raisins,  1  cup  walnuts  (chopped),  1  tsp.  vanilla,  2  eggs, 
1/2  cup  milk,  3  cups  flour,  1  tsp.  soda.  Mix  soda  and 
flour  and  sift  three  times.  Drop  from  small  spoon  on 
greased  pan.  —Mrs.  C.  H.  Good. 

67 


NEIGHBORHOOD  COOK  BOOK 

Molasses  Drop  Cakes 

%  cup  butter,  1  cup  sugar,  1  cup  molasses,  1  cup 
cold  water,  2  eggs  beaten,  2  tsp.  soda  heaping,  %  tsp. 
cloves,  1  tsp.  cinnamon,  1  tsp.  ginger  heaping,  5  cups 
flour. 

Dissolve  soda  in  water  and  mix  together  in  the  order 
given.    Drop  from  spoon  into  pan  and  bake. 

— Mrs.  Luella  King. 

Cheese  Straws 

4  tbsp.  flour,  6  tbsp.  cheese,  4  tbsp.  butter,  pinch 
salt,  pinch  of  cayenne,  1  egg  yolk. 

Rub  butter  into  flour,  and  add  grated  cheese,  salt, 
and  cayenne.  Mix  to  a  paste  with  egg  yolk.  Roll  into 
eighth-inch  thickness.  Cut  into  narrow  strips  about  5 
inches  long,  and  bake  in  a  hot  oven  10  minutes. 

— ^Mrs.  Emil  Nelson. 

Browliies 

1  cup  sugar,  %  cup  butter,  2  eggs,  2  squares  of 
chocolate,  pinch  of  salt,  %  tsp.  vanilla,  1  cup  flour,  1 
cup  wabiuts.  Cream  butter  and  sugar ;  add  eggs  l)eaten 
light.  Stir  in  melted  chocolate  and  add  salt,  flour,  wal- 
nuts and  vanilla.  Pour  into  square  pan  and  l)ake  25 
minutes.    Cut  into  squares.  — Mrs.  W.  L.  Ball. 

Soft  Ginger  Cookies 
1  cup  N.  O.  molasses,   1  cup  brown  sugar,  1  cup 
shortening,  1  tbsp.  ginger,  1  tbsp.  soda,  1  cup  boihng 
water,  4  cups  flour,  3  eggs.     Put  molasses,  sugar  and 

68 


NEIGHBORHOOD  COOK  BOOK 

shortening  in  bowl ;  add  boiling  water  in  which  soda  has 
been  dissolved.  Beat  well,  add  flour  and  ginger,  and 
beat  again.  Add  well-beaten  eggs  (just  1  egg  makes 
good  cookies) .  Drop  from  tbsp.  on  cookie  tin  and  bake 
in  moderate  oven.    Makes  36  large  cookies. 

— Mrs.  Sarah  Swingle. 

Ging-er  Bread 

%  cup  molasses,  %  cup  sugar,  %  cup  butter  (fill  cup 
with  boiling  water),  1  egg  (beaten),  1%  cup  flour,  1 
small  tsp.  soda,  sifted  in  flour,  %  tsp.  each  cinnamon 
and  cloves,  1  tsp.  ginger.     Bake  in  sheet  30  minutes. 

—Mrs.  E.  R.  PuUiam. 

Ginger  Bfread 

%  cup  butter,  %  cup  boiling  water,  1  cup  molasses,  1 
cggj  2%  cups  flour,  iy2  tsp.  soda,  %  tsp.  salt,  1  tsp. 
cinnamon,  1  tsp.  ginger,  y^  tsp.  allspice  or  cloves.  Mix 
dry  ingredients.  Put  butter  in  cup  and  fill  with  water. 
Add  molasses,  egg  well-beaten,  then  dry  mixture.  Bake 
in  large  shallow  pan  about  30  minutes. 

— Mrs.  M.  Belle  Woods. 

Small  Ginger  Bread 

^4  cup  shortening,  %  cup  sugar,  1  egg  unbeaten,  1 
tsp.  soda,  1  cup  buttermilk  or  sour  milk  (scant),  %  cup 
molasses.  Sift  together  2  scant  cups  flour,  1  tsp.  gii^er, 
i/4tsp.  salt,  spices  to  taste,  and  add  to  other  mixture. 
Bake  in  slow  oven,  hot  at  first. 

— ^Mrs.  C.  H.  Hathaway. 
69 


Phone   Evanston   5995 


Ricklef s  &  Schuett  Co. 

Incorporated 

Lighting  Equipment 


606  DAVIS  STREET 

EVANSTON 


Phones 

1964 


(  1964 
Superior]  ^^^^ 

J.  B.  Noelle  Company 

PAINTING    ::    FINISHING 
DECORATING 

864-8  NORTH  FRANKLIN  STREET 

CHICAGO 

70 


NEIGHBORHOOD  COOK  BOOK 

Ginger  Bread 

1  cup  sugar,  I/2  cup  lard  or  butter,  I/2  cup  molasses, 

1  large  tsp.  soda  dissolved  in  cup  of  hot  water.  V2  tsp. 
ginger,  1  scant  tsp.  cinnamon,  1  tsp.  allspice,  2  cups 
flour,  or  enough  to  make  stiff  batter;  then  break  in  2 
eggs  and  pinch  of  salt.    Mix  thoroughly. 

— Mrs.  A.  G.  Aeppli. 

Ginger  Bread 

1  ^SS,  V2  cup  shortening,  %  cup  molasses,  1  tsp. 
ginger,  1  tsp.  cinnamon,  2  tsp.  soda,  1  cup  boiling  water, 

2  cups  flour.  Mix  as  plain  cake,  adding  flour  last ;  looks 
very  thin  but  it  is  all  right. 

— Mrs.  A.  W.  Johnson. 

Ginger  Bread 

1  cup  white  sugar,  1  cup  N.  O.  molasses,  1  cup  short- 
ening, 1  cup  sour  milk  (or  cream),  4  cups  flour,  2  tsp. 
soda,  2  tsp.  ginger,  1  tsp.  salt.    Bake  30  minutes. 

— Mrs.  Geo.  F.  Tyson. 

President  McKinley's  Favorite   Ginger  Bread 

1%  cups  sugar,  li/^  cups  molasses,  %  cup  lard,  1  cup 
hot  water,  li/^  tsp.  soda,  1  tsp.  salt,  2  heaping  tsp.  gin- 
ger, 1  tsp.  ])aking  powder.  Enough  flour  to  make  very 
stiff  (about  1  qt.).    Just  before  placing  in  oven,  drop  in 

3  eggs,  one  at  a  time  unbeaten,  and  beat  well  into  mix- 
ture.   Bake  slowlj^ 

A  large  recipe:  %  for  ordinary  use. 

,  — Mrs.  F.  A.  Pontious. 

71 


NEIGHBORHOOD  COOK  BOOK 

Soft   Ginger  Bread 

%  cup  sugar,  I/2  cup  shortening,  1  cup  N.  0.  molasses, 
21/^  cups  flour,  1  tsp.  each  of  cinnamon,  cloves,  and 
ginger,  2  tsp.  soda  dissolved  in  1  cup  boiling  water. 
Lastly,  2  well-beaten  eggs. 

— ^Mrs.  Horace  G.  Smith. 

Soft  Ginger  Bread 

1  cup  sugar,  1  cup  molasses,  ^2  cup  shortening,  1 
cup  sour  milk,  1  tbsp.  ground  ginger,  y^  tbsp.  cinnamon, 
2  eggs,  2  tsp.  soda.  — Mrs.  A.  S.  Roome. 

Soft  Ginger  Bread 

Break  1  egg  in  a  cup  and  fill  with  molasses.  Add  % 
cup  melted  butter,  1  tsp.  soda  dissolved  in  %  cup  sour 
milk,  1%  cups  flour,  1  tsp.  cinnamon. 

Bake  in  slow  oven.  • — Mrs.  I.  P.  Berry. 


72 


Cakes 


78 


NEIGHBORHOOD  COOK  BOOK 


CAKES 


Angel  Cake 

.  Sdft  together  4  times:  li/^  cups  sugar,  1  cup  flour, 
1  tsp.  cream  of  tartar.  Stir  into  this  the  whites  of  11 
eggs  thoroughly  beaten.  Flavor  with  J^  tsp.  rose  extract. 
Bake  50  niin.  in  a  slow  oven,  and  do  not  open  oven  for 
30  min.  Turn  pan  over  rack  and  let  cake  remain  for  1 
hour.  —Mrs.  W.  B.  Miller. 

• 

Angel  Cake 

Whites  of  12  eggs,  li/4  cups  granulated  sugar,  1  cup 
Swans  Down  Cake  Flour,  1  level  ts'p.  cream  of  tartar, 
pinch  of  salt  added  to  eggs  before  whipping,  1  tsp. 
vanilla.  Sift,  measure,  and  set  aside  sugar  and  flour ; 
whip  eggs  to  foam,  add  cream  of  tartar,  and  whip  until 
very  stiff.  Fold  in  sugar  and  add  vanilla,  then  fold  in 
flour  lightly.     Bake  in  moderate  oven  35  min. 

— Feme  Leaf  Olsen. 


Angel  Cake 

Whites  of  2  eggs,  1  cup  sugar,  1  cup  boiling  milk, 
2  tsp.  baking  powder,  1  cup|  flour,  1  tbsp.  cornstarch. 
Sift  sugar,  flour,  cornstarch,  and  baking  powder 
together.  Beat  eggs  ia.  a  foam  and  fold  in  gradually. 
Bake  in  a  moderate  d^ejf. 

— Mrs:**E%ma  Munshaw,  Lansing,  Mich. 

75 


Healthful 

Reliable 

Economical 


(^ 


When  a  recipe 
says  '*  baking  powder 
it  means 

ROIAL 

BAKING 
POWDER 


m 


^.^:^i 


Absolutely  Pure 

Made  from  Cream  of  Tartar,  \ 
derived  from  grapes.       ^ 


.->- 


NEIGHBORHOOD  COOK  BOOK 

Prize  Winning  Angel  Food  Cake 
Whites  of  10  large  or  11  small  eggs,  1%  cups  granu- 
lated sugar,  1  cup  sifted  flour,  1  level  tsp.  cream  of 
tartar,  pinch  of  salt,  1  tsp.  vanilla. 

Whip  eggs  to  a  froth,  add  salt,  cream  of  tartar  and 
vanilla.  Continue  whipping  until  froth  is  stiff,  then 
add  sugar  gradually.  Fold  in  flour  and  bake  in  very 
slow  oven  40  to  50  minutes.  — Mrs.  J.  H.  Taft. 

Angel  Food  Cake 
Whites  of  11  eggs,  pinch  of  salt,  l^  level  tsp.  cream 
of  tartar,  I/2  tsp.  vanilla,  1^/4  cups  sugar,  1  cup  pastry 
flour  sifted  6  or  8  times.  Beat  whites  to  a  foam.  Add 
salt  and  cream  of  tartar  and  beat  until  you  can  turn 
bowl  upside  down.  Then  add  vanilla  and  fold  in  gradu- 
ally the  well-sifted  sugar  and  flour.  Bake  slowly  for 
first  30  min.  and  turn  up  gas  a  little  higher  for  last  15 
min.  Use  ungreased  pan.  Flavor  icing  with  almond 
extract.  — Mrs.  Hunter  Nethery. 

AUgel  Food  Cake 

11/4  cups  egg-whites,  1  tsp.  cream  of  tartar,  II/2  cups 
fine  granulated  sugar  (sifted),  1  cup  Swansdown  flour, 
sifted  once,  measured  and  sifted  4  times,  i^  tsp.  salt,  1 
tsp.  extract. 

Pour  the  egg  whites  on  a  large  platter,  add  salt  and 
beat  with  flat  egg-beater  until  foamy.  Add  cream  of 
tartar  and  continue  beating  until  the  eggs  are  stiff  but 
not  dry.  Fold  in  the  sugar,  1  tbsp.  at  a  time.  Add 
flavoring.  Fold  in  the  flour  in  the  same  manner  as 
the  sugar.  Pour  into  an  ungreased  patent  tin  and  bake 
in  a  slow  oven  50  to  60  minutes,  increasing  heat  slightly 
when  cake  is  almost  done.  — Mrs.  C.  A.  Bottorff. 

77 


NEIGHBORHOOD  COOK  BOOK 

Apple  Cake 
1%  cups  flour,  2  t^.  baking  powder,  1  tbsp.  sugar, 
pinch  of  salt,  2  tbsp.  butter,  milk  to  make  a  stiff  batter. 
Place  in  pie  tin  and  cover  top  with  thick  slices  of  apple. 
Cover  with  %  cup  sugar,  a  little  cinnamon  and  small 
bits  of  butter.  Bake  in  a  moderate  oven  20  to  30  min- 
utes. —Mrs.  Elizabeth  Harvey. 

Apple  Cake 
14  <?up  butter,  1  cup  sugar,  1  eg^,  1^2  cups  flour, 
scant  tsp.  baking  powder,  1  tbsp.  warm  water,  14  cup 
chopped  nuts,  %  cup  ground  raisins,   1  cup  chopped 
apple. 

Bake  in  square  tin.    Put  whipped  cream  on  top  and 
a  cherry.    Serves  8  people. 

— ^^Irs.  Don  Crawford. 

Apple  Sauce  Cake 
1  large  cup  unsweetened  apple  sauce,  1  cup  brown 
sugar,  1^  cup  lard  or  Crisco,  yolk  of  1  q^^,  1  tsp.  cinna- 
mon, 1  tsp.  allspice,  2  cups  flour,  sifted  with  2  tsp.  bak- 
ing powder,  1  tsp.  soda  dissolved  in  warm  water  and  put 
in  the  apple  sauce.    Bake  in  slow  oven. 

— Mrs.  Edwin  Price. 

Apple  Sauce  Cake 
l/cup  butter,  1^/^  cups  brown  sugar,  1  cup  un- 
sweetened apple  sauce,  1  tsp.  each  of  cinnamon  and  nut- 
nicg,  1/^  tsp.  cloves,  1  cup  raisins,  1  cup  nuts,  2  cups 
flour,  1  tsp.  soda  dissolved  in  hot  water.  Bake  in  loaf, 
40  minutes.  — ^Mrs.  E.  R.  Pulliam. 

78 


NEIGHBORHOOD  COOK  BOOK 

Apple  or  Peach  Cake 

1  cup  sugar,  2  tbsp.  butter,  3  eggs,  %  cups  milk  (or 
%  cup  water),  4  cups  flour  sifted  with  3%  tsp.  baking 
powder,  1  tsp.  vanilla. 

Cream  butter,  add  sugar  slowly,  then  eggs  beaten 
light,  flour  and  milk  alternately  and  extract.  Beat 
thoroughly. 

Pour  into  4  cake  pans,  placing  sliced  apples  or  halved 
peaches  on  top.  Sprinkle  the  apples  with  sugar  and 
cinnamon,  and  the  peaches  with  sugar. 

— Mrs.  Lorenzen. 


Banana  Cake 

%  cup  brown  sugar,  %  cup  w^hite  sugar,  %  cup 
shortening,  2  eggs,  4  tbsp.  sweet  milk,  1  cup  banana 
pulp,  11/2  tsp.  soda,  1  cup  chopped  nut  meats,  flour. 

Cream  shortening.  Add  sugar  and  eggs  well-beaten, 
then  the  milk  and  banana  pulp.  Mix  and  sift  soda  with 
a  little  flour. 

Add  to  first  mixture  and  continue  adding  sifted  flour 
until  a  medium  batter  is  obtained.  Bake  in  moderate 
oven  until  brown  or  about  35  minutes. 

— Mrs.  G.  W.  Heavener. 


Banana  Cake 

11/2  cvLips  sugar,  pinch  of  salt,  3  tbsp.  shortening,  1 
cup  mashed  bananas,  2  eggs,  5  tbsp.  sour  milk  in  which 
1  tsp.  soda  has  been  dissolved,  II/2  cups  flour. 

— Mrs.  Bliss  Langill. 

79 


NEIGHBORHOOD  COOK  BOOK 

Blueberry   Cake 

1/^  cup  sugar,  i/4  cup  butter,  1  egg,  1/2  cup  milk,  1% 
cups  flour,  1  tsp.  baking  powder,  i/^  pt.  blueberries. 

—Mrs.  I.  P.  Berrv. 


Blueberry  Cake 

11/4  cups  sugar,  iy4  cup  butter,  2  eggs  beaten 
separately,  ll^  cups  milk,  flour  enough  to  make  a  stiff 
batter,  3  tsp.  baking  powder,  2  cups  blueberries.  Serve 
hot  wdth  butter.  — ^Mrs.  A.  A.  Kendall. 

Buttermilk  Cake 

iy2  cups  buttermilk,  II/2  cups  brown  sugar,  %  cup 
butter,  1  cup  chopped  raisins,  1  cup  currants,  1  cup  Eng- 
lish walnuts  cut  fine,  3%  cups  flour,  2  tsp.  baking 
soda,  %  tsp.  cloves,  %  tsp.  cinnamon.    Bake  in  loaf. 

— ^Miss  Eleanor  L.  Bryant. 

Burnt  Sugar  Cake 

iy2  cups  sugar,  1^  cup  butter,  beaten  yolks  of  3  eggs, 
1%  cups  flour.  Beat  5  minutes,  add  4  tsp.  burnt  sugar, 
2  tsp.  baking  powder,  1  cup  flour,  vanilla,  and  the 
whites  of  3  eggs  folded  in  slowly.  Bake  in  either  layer 
or  loaf.    Cover  with  boiled  white  icing.  /  C^aJL  M/*lMy\  >VTtu)u 

To  Make  Burnt  Sugar 
Burn  1^  cup  sugar,  and  then  dissolve  with  i/4  cup 
^at^r-  —Mrs.  C.  J.  Preston. 

80 


NEIGHBORHOOD  COOK  BOOK 

Chocolate  Layer  Cake 

1  cup  lard  (or  butter)  creamed  with  1  cup  sugar,  2 
eggs  Avell-lx^aten,  1  tsp.  soda  in  %  cup  thick  sour  milk, 
11^  heaping  cups  flour,  with  l^  tsp.  baking  powder,  1% 
squares  chocolate  dissolved  in  %  cup  hot  water. 

Bake  in  layers  20  minutes  in  moderate  oven. 

Cover  Avith  chocolate  or  white  frosting. 

— Mrs.  L.  Shellberg. 


Chocolate  Cake 

%  cup  brown  sugar  (or  white),  %  cup  sweet  milk, 
%  cup  grated  chocolate  or  2  heaping  tbsp.  cocoa. 
Boil  and  when  tepid,  add  to  the  following: 
1  cup  sugar,  y^  cup  butter,  2  eggs,  %  cup  milk  (sweet 
or    sour),    1    tsp.    soda  sifted  in  2  cups  flour,  1  tsp. 
vanilla.  — Mrs.  Liiella  King. 


Chocolate  Nut  Cake 

Melt  4  squares  of  Baker's  chocolate  and  add  %  cup 
brown  sugar,  1  cup  milk,  1  ^^^'^  yolk,  well  beaten.  Cook 
until  smooth.  Cream  %  cup  butter  with  1  cup  broAvn 
sugar,  2  egg  yolks  (well-beaten),  pinch  of  salt  and  flavor- 
ing, %  cup  sour  milk  in  which  1  tsp.  soda  has  been  dis- 
solved, 2  cups  flour  Avith  1  tsp.  baking  powder,  ^/^  cup 
chopped  nuts.  To  this  add  the  chocolate  mixture  and 
fold  in  the  Avell-beaten  whites  of  the  3  eggs.  Bake  in 
flat  pan  35  min.  — Mrs.  W.  Mung. 

81 


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EVANSTON,   ILL. 

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82 


NEIGHBORHOOD  COOK  BOOK 

Chocolate  Fudge  Cake 

1  cup  sugar,  i/^  cup  butter,  a  little  salt,  2  tbsp.  cocoa, 
1  level  tsp.  soda  dissolved  in  %  cup  sour  milk,  %  tsp. 
baking  powder  sifted  in  1%  cup  flour. 

After  mixing  well,  add  i/4  cup  hot  water  (more  if 
necessary  to  make  dough  very  thin).  Bake  in  shallow 
pan.     When  cold,  split  and  fill  with  the  following: 

Filling :  1  cup  sugar,  1  tbsp.  cocoa,  1  cup  hot  water, 
large  piece  of  butter  and  a  pinch  of  salt. 

Boil  and  thicken  with  1  heaping  tbsp.  cornstarch  dis- 
solved in  a  little  cold  water,  1  tsp.  vanilla. 

— Mrs.  L.  Harvey. 

Chocolate   Caramel  Cake 

Part  1 — 1/^  cake  Baker's  chocolate  shaved  fine,  1  cup 
sugar,  1/^  cup  sweet  milk,  yolk  of  1  egg. 

Boil  until  it  thickens  and  cool. 
Part  2 — 1    cup    sugar,  ^/^  cup  butter   (scant),  2  eggs, 
1  cup  milk,  2  cups  flour,  2  tsp.  baking  powder,  2  tsp. 
vanilla. 

Before  adding  flour,  stir  in  the  cooked  chocolate. 

Eggless   Chjocolate   Cake 

1/2  cup  butter  (or  shortening),  1  cup  sugar,  1  cup 
sour  milk,  1  tsp.  soda,  ^4  tsp.  salt,  2  cups  flour,  2  tbsp. 
cocoa,  1  tsp.  vanilla. 

Cream  butter  and  sugar.  Sift  salt,  soda  and  cocoa 
with  flour,  add  to  mixture  alternately  with  sour  milk. 
Bake  in  a  moderate  oven. 

— ^Mrs.  W.  V.  Turner. 
83 


NEIGHBORHOOD  COOK  BOOK 

Cocoa  Cake 

1  egg,  1  cup  sugar,  %  cup  melted  butter,  1  cup  sour 
milk  in  which  %  tsp.  soda  has  been  dissolved,  li/^  cups 
flour  sifted  with  2  tbsp.  cocoa  and  %  tsp.  baking  powder, 
1  tsp.  vanilla. 

Beat  egg  until  light,  add  sugar  and  beat  again.  Then 
add  melted  butter,  milk,  flour  and  flavoring. 

— ^Mrs.  S.  I.  Koogle. 

Cocoa  Cake  With  Marshmallow  Filling 

1  cup  sugar,  3  tbsp.  melted  butter,  1  egg,  1  cup  sour 
milk  in  which  %  tsp.  soda  has  been  dissolved,  li/^  cups 
flour  sifted  with  i^  tsp.  baking  powder  and  2  tbsp. 
cocoa,  pinch  cinnamon,  1  tsp.  vanilla. 

Cream  sugar  and  butter,  add  egg,  milk  and  flour. 
Bake  15  minutes. 

Filling 

Boil  1  cup  water,  1  cup  brown  sugar  and  1  cup  white 
sugar  until  it  threads.  Pour  into  beaten  whites  of  2 
eggs  stirring  constantly.  Add  i/4  1^^-  marshmallows  and 
boil  a  few"  minutes.     Cool  before  spreading  over  cake. 

— Mrs.  W.  A.  Brodkorb. 

Cocoa  Cake 

1  tbsp.  butter,  1  cup  sugar,  1  egg,  14  cup  sour  cream, 
1  tsp.  soda,  1  tbsp.  cocoa  dissolved  in  hot  water,  1  tsp. 
vanilla,  1  large  cup  flour,  I/2  cup  boiling  water,  added 
last.  — Mrs.  H.  R.  Putnam. 

84 


NEIGHBORHOOD  COOK  BOOK 

Cake  Without  Eggs  or  Butter 

Boil  for  20  minutes  the  following:  2  cups  water,  1 
tbsp.  lard,  %  tsp.  salt,  1  cup  raisins,  1  cup  currants,  1 
tsp.  each  of  nutmeg,  cinnamon  and  allspice.  Let  cool 
and  add  3  cups  of  flour.  Dissolve  1  tsp.  baking  powder 
in  2  tsp.  lukewarm  water  and  add,  stirring  well.  Bake 
for  1  hour  or  more  in  slow  oven. 

— ^Mrs.  Thomas  Savage. 

Cream  Cake 

3  eggs,  1  cup  sugar,  3  tbsp.  water,  li/^  cups  flour,  2 
tsp.  baking  powder.    Bake  in  jelly  cake  pans. 

CRP]AM:  1  pt.  milk,  1  egg,  li/^  tbsp.  cornstarch,  2 
tbsp.  sugar.    Add  chocolate  to  cream  if  desired. 

— ^Mrs.  Hu  Maxwell. 

Cherry  Cake 

11/4  cups  sugar,  %  cup  butter,  1  tsp.  soda  dissolved 
in  1  cup  sour  milk,  yolks  of  3  eggs,  1  tsp.  cinnamon,  2 
cups  flour,  1  cup  of  canned  cherries  (drained). 

— Mrs.  I.  P.  Berry. 

Crumb  Cake 

2  cups  flour,  11/^  cups  sugar,  3^  cup  butter.  Crumb 
together  as  for  biscuits.  Take  out  %  cup  to  cover  top 
of  cake  when  readj'  for  the  oven.  To  remainder  add  2 
tsp.  baking  powder,  2  eggs  well -beaten,  %  cup  sweet 
milk.    This  cake  requires  no  icing. 

— Mrs.  C.  M.  Munson. 
85 


NEIGHBORHOOD  COOK  BOOK 

Canada  War  Cake 

2  cups  broAVii  sugar,  2  cups  hot  water,  2  tsp.  lard, 
1  tsp.  salt,  1  tsp.  cloves,  1  tsp.  cinnamon,  1  pkge.  raisins. 

Boil  all  for  5  minutes.  When  cool,  add  1  tsp.  soda 
dissolved  in  hot  water,  and  3  cups  flour.  Bake  in  2 
loaves — 45  minutes.  — Mrs.  Bliss  Langill. 

Date   Cake 

To  1  pkg.  of  dates  ,(^ut  in  pieces),  add  1  cup  of  hot 
water,  with  one  tsp.  soda,  and  let  cool.  Cream  1  cup 
sugar,  1  tbsp.  butter,  1  egg.  Add  date  mixture  to 
cream  mixture  and  1%  cups  of  flour  with  1  tsp.  baking 
powder,  then  1  cup  nuts,  salt  and  vanilla. 

Ice  with  the  following:  Boil  2  tbsp.  cream  with  1 
tbsp.  butter,  and  thicken  while  hot  with  pulverized 
sugar.  — Mrs.  0.  C.  Carnright. 

Date  Cake 

1  box  dates,  seeded,  1  cup  boiling  water,  1  tsp.  soda, 
heaping.  Cut  the  seeded  dates  in  pieces.  Mix  the  boiling 
water  with  the  soda  and  pour  over  the  dates;  let  stand 
until  the  second  part  is  ready.  Second  part:  1  cup 
sugar,  1  tbsp.  butter,  large,  %  cup  nut  meats,  1  tsp. 
baking  powder,  1  egg,  vanilla,  2  cups  flour. 

Cream  sugar,  eggs,  and  butter ;  then  pour  in  the  f ii*st 
part,  also  the  nut  meats,  flour,  vanilla  and  baking 
powder.  Bake  slowly.  Cut  in  squares.  Serve  with  a 
spoon  of  whipped  cream  and  a  cherry  on  top  or  cut  in 
strips  and  roll  in  powdered  sugar. 

— Mrs.  Leslie  Stewart. 
86 


NEIGHBORHOOD  COOK  BOOK 

Date  Cake 

1  pkg.  dates,  2  tbsp.  butter,  1  tsp.  soda.  Pour  1  cup 
boiling  water  over  this  and  let  cool.  Then  add,  1  pinch 
salt,  1  cup  sugar,  2  eggs  (well-beaten),  2  cups  flour,  lA 
cup  nut  meats. 

Bake  in  slow  oven  in  layers  or  loaf. 

— ^Mrs.  A.  Wagner. 


Date  and  Nut  Cake 

Mix :  1  cup  sugar,  2  tbsp.  butter,  1  egg,  pinch  of  salt. 
Cut  in  small  pieces,  1  pkg.  dates  and  add  1  cup  boiling 
water  and  1  tsp.  soda.  Let  cool  and  add  to  butter  mix- 
ture. Then  add  1%  cups  of  flour,  1  cup  chopped  walnut 
meats  and  %  tsp.  vanilla. 

Bake  30  minutes  in  2  layers  or  sheet  cake.  Use 
chocolate  filling.  Cut  into  squares  and  top  with  whipped 
cream.  — ^Mrs.  Rohland  Petterson. 


Date  alid  Nut  Cake 

Cut  one  package  of  dates  in  small  pieces;  add  one 
cup  hot  water  and  1  tsp.  baking  soda.  Let  stand  until 
luke-warm. 

Cream  1  cup  sugar  and  1  tbsp.  butter  and  add  1  egg. 
Then  add  dates  and  water,  li/^  cups  flour  and  1  tsp. 
baking  powder. 

4.dd  %  cup  chopped  nuts. 

-  —Mrs.  R.  Seefurth. 
87 


YOU   will    always   find   what   you    are    looking   for 
at  SCHIMBEKG'S  at   the   right  price. 

SCHIMBEBG'S 

521    MAIN   STREET 

Tel.   1246 

DRY   GOODS   and   LADIES    READY   TO    WEAR 

S.  P.  GERDL 

GROCERIES  —  MEATS 

511-13  MAIN  STREET  922  DAVIS  STREET 

Phone   6774  Phone  1917 

1908   CENTRAL — Phone    3750 
Food  Products  of  Quality 


N.  K.   WELTER 

FLORIST 

523  MAIN   STREET 

Phone  879  EVANSTON,  JUL. 

Members  of  F.  T.  D.  Service 

J.   A.   RUST  Established   1873  J.    E.    RUST 

Swezey   Dumb   Waiter   Co, 

(Not   Inc.) 

Manufacturers  of 

SWEZEY'S    IMPROVED    DUMB    WAITER 

for  Hospitals,  Restaurants  and  Dwellings 

6611    WENTAVORTH    AVENUE 

Telephone:   Englewood  4336  CHICAGO 


88 


NEIGHBORHOOD  COOK  BOOK 

Devil's  Food  Cake 

2  cups  granulated  sugar,  4  eggs,  2  squares  Baker's 
chocolate  (grated),  3  tsp.  baking  powder,  2  cups  floui', 
%  cup  Crisco,  1  cup  hot  mashed  potatoes,  I/2  tsp.  cinna- 
mon, y^.  cup  milk,  1  cup  nut  meats. 

Cream  together  sugar  and  Crisco.  Add  the  beaten 
yolks  of  the  eggs.  Stir  in  the  mashed  potatoes,  grated 
chocolate  and  nut  meats.  Sift  together  the  flour,  nut- 
meg and  cinnamon  and  stir  in  alternately  with  the  milk. 
Beat  thoroughly  and  fold  in  the  beaten  whites  of  eggs. 
Makes  a  large  cake.  — Mrs.  Emil  Nelson. 

Devil's  Food  Cake 

1  cup  sugar,  2  tbsp.  shortening,  2  eggs,  y^.  cup  milk, 
(sweet  or  sour),  4  tsp.  cocoa,  i/^  cup  boiling  water,  li/^ 
cups  flour,  1  tsp.  soda,  %  tsp.  baking  powder,  1  tsp. 
vanilla. 

Cream  the  butter  and  the  sugar,  add  eggs  and  milk, 
in  which  soda  has  been  dissolved.  Add  the  baking 
powder  to  the  flour  and  mix. 

Dissolve  cocoa  in  boiling  water  and  add  to  the  above 
mixture.  Flavor  with  vanilla.  Bake  in  layers  or  flat 
pan.     Top  with  boiled  icing. 

— ^Mrs.  Hunter  Nethery. 

Devil's  Food  Cake 

1  cup  sugar  and  2  tbsp.  butter  (creamed  well),  1  ^%%, 
(beaten  very  light),  2  tbsp.  cocoa,  1  cup  sour  milk  in 
which  1  tsp.  soda  has  been  dissolved,  li/^  cups  flour 
sifted  with  1  tsp.  Royal  Baking  Powder,  1  tsp.  vanilla. 
Beat  thoroughly  and  bake  in  2  layers. 

— ^Mrs.  Cyrus  Good.    * 
89 


NEIGHBORHOOD  COOK  BOOK 

Economical  Devil's  Food  Cake 
Break  1  egg  into  dish,  add  1  cup  sugar,  1  tbsp.  butter, 
2  tbsp.  cocoa,  1  tsp.  soda,  i/4  tsp.  salt  and  stir  well.    Then 
add  1  cup  sour  milk,  II/2  cups  flour  and  flavor  with 
vanilla. 

Icing 

1  egg,  1  cup  sugar,  1  tbsp.  cocoa,  I/2  tbsp.  butter,  i/^ 
cup  milk. 

Cook  until  thick,  stirring  constantly.  Beat  until  cool 
and  spread  over  cake.  — Mrs.  Gr.  C.  Pierce. 

Devil's  Food  Cake 

1  cup  sugar,  1  tbsp.  butter,  2  eggs,  i/^  cup  sour  milk, 
1  tsp.  soda  (in  milk),  II/2  cups  flour,  1  square  chocolate 
(melted) . 

Cream  the  butter  and  sugar,  add  the  eggs  and  cream 
again.  Stir  in  the  milk  and  flour  alternately.  Add  the 
chocolate,  pour  into  buttered  pans  and  bake  in  moderate 
oven. 

FILLING : — 1  cup  raisins,  chopped  fine,  1  small  cup 
sugar,  1/2  cup  water.  Cook  until  thick.  Then  add  % 
cup  walnuts  (chopped  fine) .  Spread  between  layers  and 
top  with  powd.  sugar  and  butter  icing. 

— ^INIrs.  Bliss  Langill. 

Poor  Man's  Devil's  Food  Cake 
1  egg,  1  cup  light  brown  sugar,  1  heaping  tbsp.  butter, 
salt,  1  cup  sour  milk,  in  which  1  level  tsp.  soda  has  been 
dissolved,  2  cups  flour  sifted  Avith  2  tsp.  baking  powder, 
%  cake  Baker's  bitter  chocolate  cooked  until  thick  in  a 
little  water. 

Cream  butter  and  sugar,  and  well-beaten  eggs,  milk, 
flour  and  chocolate.  — Mrs.  G.  C.  Carnright. 

90 


NEIGHBORHOOD  COOK  BOOK 

An  Eggless,  Butterless,  Devil's  Food  Cake 

Cream  l^/^  cups  of  brown  sugar  and  I/2  cup  of  lard. 
Add  Yo  cup  of  grated  chocolate,  dissolved  in  y^  cup  of 
boiling  water,  and  1  tsp.  of  soda  in  i/^  cup  of  sour  milk. 

Sift  together  1%  cups  of  flour,  %  cup  of  corn- 
starch, 14  tsp.  each  of  cinnamon  and  cloves.  Add  to 
creamed  mixture  and  bake. 

— ^Mrs.  C.  A.  IGein. 


First  Cake 

(Named  because  it  is  a  good  recipe  to  t\;ach  a  child. 
It  does  not  fail.) 

1  cup  sugar,  1  tbsp.  lard  (rounded),  1  egg  and  1 
yolk,  1  cup  milk,  2  rounded  tbsp.  cocoa,  1  tsp.  soda,  1 
rounded  cup  of  flour,  vanilla  and  salt. 


White  Icing 

]/s  cup  sugar,  3  tbsp.  cold  water,  1  unbeaten  egg 
white. 

Mix,  put  into  a  double  boiler  over  boiling  water  and 
beat  for  7  minutes  with  a  dover  beater.  Take  from  fire 
and  beat  until  thick.  — Mrs.  J.  C.  Murley. 


Favorite    Cake 

(A  cake  baked  after  this  recipe  won  a  price  of  $1,000.) 
V2  cup  butter,  2  cups  sugar,  3  eggs,  1  cup  milk,  2 
tsp.  cocoa,  1  tsp.  cinnamon,  2i/^  cups  flour  sifted  with 
2  tsp.  baking  poAvder.  — Mrs.  V.  A.  Beckman. 

91 


NEIGHBORHOOD  COOK  BOOK 

Feather  Cake 

3  eggs  well-beaten,  add  1  cup  sugar  and  beat  again. 
Sift  1  cup  flour  with  1  tsp.  baking  powder  and  add  a 
little  at  a  time.  Heat  %  cup  milk  and  1  tsp,  butter  to 
boiling  point  and  add  hot  to  other  mixture.  Bake  in 
ungreased  pan  20  minutes.    Have  oven  very  hot  at  first. 

— Miss  Mattie  Nelson. 

Pniit  Cake 

11/2  cups  sugar,  %  cup  butter,  2  eggs,  1  cup  sour 
milk,  1  tsp.  soda,  2  cups  flour,  spices  and  fruit. 

— ^Alrs.  I.  P.  Berry. 

Fruit  Cake 
Cream  1  cup  butter,  add  2  cups  sugar,  then  4  eggs 
beaten  light,  1  level  tsp.  soda  dissolved  in  1  cup  sour 
milk.  Sift  3  cups  flour,  1  tsp.  each  of  cloves,  cinnamon, 
and  nutmeg,  1  cup  each  of  raisins,  currants,  dates, 
and  figs,  14  cup  citron.  Soak  raisins  in  hot  water  over 
night.    Beat  all  well  and  bake  1  hour. 

— Mrs.  Woodruff. 

Pudge  Mocha  Cake 

y<2.  ctip  milk,  2  eggs,  3  tbsp.  cocoa,  1  cup  sugar,  3 
tbsp.  butter  or  substitute,  1  tsp.  vanilla,  li/^  cups  pastry 
flour,  11/^  tsp.  baking  powder,  %  cup  milk,  additional. 

Scald  1/^  cup  milk  and  pour  it  over  the  beaten  ^^^ 
yolks.  Cook  in  double  boiler  until  mixture  thickens  like 
custard.  Add  sugar  and  butter,  stir  thoroughly,  add 
vanilla,  flour  and  baking  powder,  then  the  additional 
milk.  Fold  in  the  stiffly-beaten  egg  whites.  Bake  in 
moderate  oven  about  40  minutes,  frost  with  mocha  frost- 
ing, sprinkle  with  finely-chopped  nut  meats. 

92 


NEIGHBORHOOD  COOK  ^pOK 

Graham  Cracker  Cake 

11/^  cups  sugar,  21/2  tbsp.  butter,  2  eggs,  1  cup  graham 
cracker  crumbs,  1  cup  sweet  milk,  II/2  cups  flour,  3  tsp. 
baking  powder.  Gream  butter  and  sugar,  add  eggs  well- 
beaten,  then  cracker  crumbs  and  milk.  Sift  baking 
powder  in  flour,  and  mix  all  together.    Bake  in  layers. 

FUELING:  3  tbsp.  sugar,  11/2  tbsp.  flour,  a  little 
salt,  1  egg  well-beaten,  1  cup  milk,  1  tbsp.  butter.  Mix 
all  together  and  cook  in  double  boiler  until  creamed. 

—Mrs.  U.  a.  Buck. 


Grraham  Cracker  Cake 

V2  cup  butter,  3  eggs,  1  cup  sugar,  %  cup  milk,  20 
Graham  crackers  (rolled  fine),  1  tsp.  baking  powder. 

Cream  butter  and  sugar,  add  well-beaten  yolks,  then 
Graham  crackers  sifted  with  baking  powder.  Fold  in 
the  well-beaten  whites.    Use  whipped  cream  for  filling. 

— ^Mrs.  A.  G.  Aeppli. 

Grandmother's  English  Plum  Cake 

Beat  %  lb.  butter  to  a  cream.  Add  gradually  1  lb. 
granulated  sugar  and  when  very  light,  add  4  eggs  well 
beaten.  Dissolve  1  tsp.  soda  in  2  tbsp.  warm  water ;  add 
to  this  1  cup  molasses.  Mix  all  together.  Stir  in  y^ 
pint  lukewarm  strong  black  coffee,  3  cups  flour,  1  tsp. 
allspice,  ^/4  tsp.  cloves,  2  tsp.  cinnamon  and  1  nutmeg 
(grated).  Beat  thoroughly  and  add  the  following  fruit, 
chopped  and  floured :  2  lbs.  raisins,  1  lb.  currants,  14  lb. 
citron.  Bake  2I/2  hours  in  fruit  cake  pan  which  has  been 
lined  with  wax  paper. 

— ^]Mrs.  Thomas  Savage. 
93 


Telephone  503  Superintendent's 

Residence  Phone  2424  Residence  Phone  22  95 

M.  L.  O'MALIA 

PLt^reiNG  AND  HEATING  CONTRACTOR 

924   CHICAGO  AVENUE  EVANSTON,  ILL. 

Telephone  957 

HENRY  HULTEEN 

CONTRACTOR   AND  BUILDER 

1120   ELMWOOD  AVENUE 
Evanston,  111. 

Established  March  4,  1896 

GEORGE  H.  GRAIN 

REAL  ESTATE 

Telephone  637  Res.  Telephone   799 

716  MAIN   STREET  EVANSTON,    ILL. 

PHONE  EVANSTON   673 

FOR 

YOUR  DRUG  WANTS 

WASHINGTON    PHARMACY 

Quality   aiid  Service  —  Pi"onipt  Delivei^ 

C.   H.   ANDERSON,   Prop. 

701   WASHINGTON   ST.  EVANSTON,   DLL. 

Telephones    Evanston    673    and    674 

'  94 


NEIGHBORHOOD  COOK  BOOK 

Huckleberry  Cake 
Beat  1  cup  butter  and  2  cups  sugar  together  until 
light.  Then  add  %  cup  milk,  4  eggs  beaten  separately, 
1  tsp.  each  of  nutmeg  and  cinnamon,  2  tsp.  baking 
powder  sifted  into  the  flour.  Mix  1  qt.  huckleberries 
with  some  flour,  and  add  last;  be  careful  not  to  mash 
them.  Pour  into  buttered  pan  1  inch  thick;  dust  with 
sugai*  and  bake.    It  is  better  the  day  after  baking. 

—Mrs.  M.  C.  Collins. 

Ice    Box    Cake 

1  medium  sponge  cake,  or  2  dozen  lady  fingers,  1% 
cakes  sweet  chocolate,  3  tbsp.  sugar,  3  tbsp.  water,  4  egg 
yolks,  4  egg  whites,  1  tsp.  vanilla,  ^  pint  whipping 
cream. 

Cut  cake  in  strips  if  sponge  cake  is  used  and  line 
bottom  and  sides  of  deep  pan,  first  lining  with  wax 
paper.  Melt  the  chocolate  in  double  boiler,  add  sugar, 
water  and  beaten  egg  yolks.  Cook  until  smooth,  stirring 
constantly.  When  cool,  add  the  well-beaten  egg  whites. 
Pour  one  half  of  thif^  filling  over  the  pieces  of  sponge 
cake.  Add  another  layer  of  cake,  pour  over  it  rest  of 
chocolate  filling  and  cover  with  more  sponge  cake.  Place 
in  ice  box  for  12  hours  or  more.  When  ready  to  serve, 
turn  out  on  plate  and  cover  with  whipped  cream, 
sweetened  with  14  ^^P  powdered  sugar  and  1^  tsp. 
vanilla.  — Mrs.  W.  F.  Struebing. 

Ice  Box  Cake 

1  dozen  Lady  Fingers  or  Sponge  Cake,  2  cakes  of 
German  Sweet  Chocolate  (large  size),  4  eggs,  3  tbsp. 
powd.    sugar,    2    tbsp.  hot  water,  1  tsp.  vanilla.     Melt 

95 


NEIGHBORHOOD  COOK  BOOK 

chocolate,  add  water  and  sugar,  and  the  beaten  yolks  of 
eggs,  fold  in  the  beaten  whites.  Line  a  pan  with  wax 
paper  and  place  a  layer  of  Lady  Fingers,  then  chocolate 
mixture ;  add  another  layer  of  Lady  Fingers,  again  cover- 
ing with  chocolate.  Set  in  ice  box  24  hrs.  and  when 
ready  to  serve  turn  out  of  pan  and  slice. 

— Mre.  Ella  Scovill. 


Ice    Box    Cake 

3  doz.  lady  fingers,  %  lb.  unsalted  butter,  1  cup 
sugar,  2  eggs,  1  lemon,  %  pint  whipped  cream. 

Cream  the  butter  and  sugar,  add  the  eggs,  and  cream 
again.  Then  add  the  juice  and  grated  rind  of  the  lemon, 
and  cream  altogether.  Place  a  layer  of  lady  fingers  in 
a  square  pan  or  dish,  spread  with  the  filling,  then 
another  layer  and  cover  with  filling.  Set  in  ice  box  at 
least  24  hours.    Serve  with  whipped  cream. 

— Mi^.  C.  A.  Klein. 


Ice  Box  Cake 

4  doz.  Lady  Fingei-s,  1  lb.  German  Sweet  Chocolate, 
y^,  cup  sugar,  4  eggs,  15  tbsp.  water. 

Place  the  chocolate  and  water  in  double  boiler  until 
melted.  Pour  over  the  beaten  egg  yolks,  (into  which  the 
sugar  has  been  mixed)  and  fold  in  the  beaten  whites. 
Beat  quickly — return  to  double  boiler  and  allow  to 
thicken.  Butter  the  pan,  put  in  layer  of  Lady  Fingers, 
then  the  custard,  and  so  on  until  iLsed.  Serve  with 
whipped  cream.    Serves  12.  — ^ta.  M.  Smurr. 

96 


NEiaHBORHOOD  COOK  BOOK 

Jam  Cake 

1  cup  sugar,  %  cup  butter,  2  tsp.  cocoa,  %  tsp. 
nutmeg,  2  cups  flour,  1  cup  of  any  jam,  5  eggs  well- 
beaten,  1  tsp.  soda  dissolved  in  3  tbsp.  sour  milk. 

Good  way  to  use  up  left-over  jam. 

— Mrs.  Margie  Moore. 

Joe   Cake 
Cream  thoroughly  1  cup  butter  with  2  cups  sugar. 
Add  4  well-beaten  eggs,  1  tsp.  flavoring,  li/^  cups  milk, 
5  cups  flour,  4  tsp.  baking  powder,  sifted  with  flour  3 
times.    This  makes  a  very  large  cake. 

— Mr.  Jos.  Moore,  Chef. 

Kiss   Cake 

Beat  the  whites  of  6  eggs  to  a  froth  and  add  slowly 
1  cup  granulated  sugar.  Beat  15  minutes  and  add  1 
tbsp.  vinegar,  a  pinch  of  cream  of  tartar  and  beat  15 
minutes  more.  Put  in  buttered  angel  cake  pan  and  bake 
50  minutes  in  slow  oven.  Great  care  must  be  taken  that 
oven  is  not  too  hot. 

When  cold,  fill  center  with  1  cup  fresh  strawberries 
or  peaches,  cover  with  whipped  cream  and  serve.  Will 
serve  8  people.  —Mrs.  M.  V.  Smurr. 

Lady  Baltimore  Cake 

1  cup  sugar,  i/4  cup  butter,  %  cup  cold  water,  2  cups 
flour,  2  tsp.  baking  powder,  14  tsp.  vanilla,  3  whites  of 
eggs. 

Cream  butter  and  sugar,  beat  in  alternately,  the 
water  and  flour  sifted  with  baking  powder.  Fold  in  the 
well-beaten  whites. 

97 


NEIGHBORHOOD  COOK  BOOK 

Filling 
1/^  cup  sugar,  y^  cup  water,  1  cup  nut  meats,  %  lb. 
^^^^,  V2  cup  raisins.    Heat  in  double  boiler  until  thick. 

Icing 
Boil  until  it  threads,  %  cup  sugar  and  %  cup  water. 
Pour  slowly  over  the  well-})eaten  white  of  1  egg.    Flavor 
with  vanilla.  — Mi's.  Gr.  F.  Falley. 

Maxble  Cake 

White  part:  14  cup  butter,  %  cup  sugar,  %  cup 
sweet  milk,  1  cup  flour,  whites  of  2  eggs,  1  tsp.  baking 
powder. 

Dark  part:  %  cup  butter,  14  cup  sugar,  ^  cup 
molasses,  14  cup  sweet  milk,  ll^  cups  flour,  yolks  of  2 
eggs,  1  large  tsp.  baking  powder,  %  tsp.  each  of  cloves, 
cinnamon  and  nutmeg.  Mix  2  parts  separately,  beat 
until  very  light,  place  in  baking  pan  a  spoonful  at  a 
time,  having  the  light  and  dark  alternate.  This  cake  will 
keep  a  long  time.  — Mrs.  J.  C.  Carter. 

Molasses  Sponge  Cake 

%  cup  sugar,  %  cup  molasses,  1  egg,  %  cup  part 
lard  and  part  butter,  1  level  tsp.  soda  disvsolved  in  2 
tsp.  water,  1  large  tsp.  cinnamon,  1  large  tsp.  ginger,  2 
cups,  flour,  %  cup  boiling  water. 

Beat  sugar  and  shortening.  Add  egg,  then  other 
ingredients,  and  lastly  add  i/^  cup  boiling  water.  Sei-ve 
hot  with  whipped  cream  or  hot  sauce,  or,  split  and  fill 
with  marshmallows.  Return  to  oven  to  melt  marshmal- 
lows,  then  use  whipped  cream  on  top. 

— ^Mrs.  McPherrin. 

98 


NEIGHBORHOOD  COOK  BOOK 

Neverfail  Chocolate  Cake 
2  squares  chocolate,  2  level  tbsp.  oil  or  fat.  Place 
together  and  dissolve  over  steam.  Beat  1  egg,  add  1  cup 
sugar,  and  blend  well.  Then  li/^  cups  flour,  i/4  tsp.  salt, 
1  tsp.  vanilla.  Add  1  cup  sweet  milk,  with  1  tsp.  soda 
dissolved  in  it.  Fold  in  the  dissolved  chocolate  and  bake 
in  a  moderate  oven.  — Mrs.  H.  G.  Conger. 

Norwegian  Sand  Cake 
%  lb.  butter  beaten  until  white,  1/2  1^-  sugar,  3  whole 
eggs  and  2  whites,  grated  peel  of  %  lemon,  %  lb.  potato 
flour,  vanilla.    Bake  in  good  warm  oven  1%  hour. 

— Mrs.  W.  E.  Foster. 

Nut  Cakes 

1  egg,  1  cup  brown  sugar,  pinch  of  salt,  14  tsp.  soda, 
5  level  tbsp.  flour,  1  cup  black  walnuts,  butternuts,  or 
any  other  good  nut  meats. 

Mix  in  order  given,  sifting  soda  with  flour.  Bake 
20  minutes  in  slow  oven.  — ^Mrs.  J.  H.  Taft. 

One    Egg   Cake 

Sift  together  3  times,  2  cups  flour,  2  tsp.  baking 
powder,  1  cup  sugar  and  a  pinch  of  salt.  Add:  1  cup 
milk,  1  egg,  2  tbsp.  shortening  and  flavoring. 

— ^Mrs.  D.  L.  Miller. 

Orange  Cake 

Cream  i/^  cup  butter,  1  cup  sugar;  add  yolks  of  2 
eggs  (beaten),  1  cup  milk,  2  cups  flour,  2  heaping-  tsp. 
baking  powder,  vanilla. 

99 


Phone  2132 

ROYAL  DRY  GOODS   STORE 

718  MAIN   STREET 

Our  goods  are  carefully  bought,  the  prices  carefully 
adjusted  and  your  every  want  carefully  anticipated  and 
cared  for. 

You    therefore    are    assured    of    getting    the    best 
quality  and  the  fullest  measure  of  satisfaction. 
Phones    1967  and   2886. 

GENERAL    CORDS  GOODRICH   SOLIDS 

^VULCANIZING — 

LEONARD   E.   STARKEL 

TIRE   ENGINEER 
QUALITY   TIRE    SHOP,    1942    Asbury    Avenue 

Corner  West   Railroad 
Phone  Evanston   6272  EVANSTON,   ILL. 

LANDSCAPE    SERVICE 

SOIL       —     CLAY       —       COMPOST       —       MANURE 

Tree  trimming,  spraying  and  cavity  work 

Full  line  of  Perennials,  trees,   shrubs  and  evergreelis 

Imp.   Novelty  Roses   Specialty  Trial    Grounds 

JACOB    KRAMER 

1008  SHi]RMAN  AATiJ.  EVANSTON,   ILL. 

Phone  Diversey  2440 
THE 

Nollau  &  Wolf  Mig.   Co. 

Manufacturers  of 
GENERAL  MILLWORK   AND   INTERIOR   FINISH 

Office  and  Factory 
1705-1719   m.LKKTOX   AVE.  CHICAGO 


100 


NEIGHBORHOOD  COOK  BOOK 

One-Two-Three-Four    Cake 
Cream  well  1  cup  butter  and  2  cups  sugar,  add  4 
well-beaten  eggs,  1  cup  milk,  3  cups  flour  sifted  with 
5  tsp.  baking  powder,  1  tsp.  flavoring. 

— Mrs.  George  Knapp. 

Potato   Cake 

1/2  cup  mashed  potatoes,  1  cup  sugar,  14  cup  butter, 
1  cup  flour,  1  square  chocolate,  2  eggs,  %  cup  milk,  2 
tsp.  baking  powder,  %  cup  nuts,  %  cup  raisins. 

Mix  butter,  sugar  and  beaten  yolks  of  eggs ;  add  milk, 
flour,  baking  powder,  raisins,  nuts,  chocolate,  potatoes 
and  beaten  whites  of  eggs.  Bake  %  hour  in  a  slow 
oven.  This  cake  may  be  iced  with  chocolate  or  served 
with  Avhipped  cream.  — Mrs.  J.  F.  Flavelle. 

Pork  Cake 
1  cup  New  Orleans  molasses,  2  cups  granulated  sugar, 
11/2  cups  strong  black  coffee,  1  lb.  fat  salt  pork,  1  lb. 
raisins,  1  lb.  currants,  li/4  lb.  citron,  1  heaping  tsp.  soda, 
1  tbsp.  allspice,  1  tbsp.  cloves,  1  tbsp.  cinnamon,  salt. 

Chop  the  salt  pork  fine  and  pour  over  it  the  boiling 
coffee.  Let  cool  and  add  other  ingredients.  Add  flour 
to  mix  stiff.     Nuts  and  eggs  may  be  add  if  desired. 

— ^IMrs.  Bliss  Langill. 

Pork  Cake 

1  lb.  of  fat  pork  (chopped  fine  and  dissolved  in  1 
pt.  boiling  water),  3  cups  browTi  sugar,  1  cup  molasses, 
1  lb.  raisins,  1  lb.  currants,  2  tsp.  cinnamon,  1  each  of 
cloves  and  soda,  2  tsp.  cream  of  tartar,  2  nutmegs 
(grated),  7  cups  of  flour.    Bake  verj^  slowly. 

— Mrs.  Edwin  Price. 
101 


NEIGHBORHOOD  COOK  BOOK 

Prune  Cake 

%  cup  butter,  pinch  salt,  1  cup  sugar,  2  eggs,  2  cups 

flour,  1  cup  stewed  prunes  mashed  fine,  y^  ^^P  Pi'une 

juice,  y^  cup  sour  milk,  1  tsp.  baking  powder,  1  tsp. 

soda  in  sour  milk,  %  tsp.  cinnamon. — ^Mrs.  S.  I.  Koogle. 

Prune  Cake 

1  cup  sugar,  %  cup  butter,  3  eggs,  1  cup  sour  milk, 
1  tsp.  soda,  1/2  tsp.  salt,  2  cups  flour,  1  tsp.  baking 
powder,  1  heaping  cup  cooked  prunes  pitted  and  put 
through  food  chopper,  1  cup  nut-meats  ground. 

Cream  sugar  and  butter.  Add  1  ^^^  and  yolks  of  2 
others,  add  soda  dissolved  in  sour  milk,  salt,  then  baking 
powder  and  flour  sifted  together,  prunes  and  nut-meats. 
Mix  thoroughly  and  bake  in  two  layers. — ^Mrs.  Orton. 

Prune  and  Nut  Cake 

1  cup  sugar,  y^  cup  butter,  3  eggs,  1  cup  sour  milk, 
1  tsp.  soda,  2  cups  flour,  1  t«p.  baking  powder,  1  cup 
prunes,  1  cup  nuts,  pinch  of  salt,  vanilla. 

Cream  the  butter  and  sugar.  Add  yolks,  of  eggs  and 
1  well-beaten  white.  Then,  sour  milk  and  soda,  salt, 
flour,  prunes  and  nuts  (which  have  been  put  through  the 
food  chopper),  and  vanilla.  Add  the  baking  powder 
after  other  ingredients  have  been  well-beaten. 

—Mrs.  G.  L.  Blunt.   ^ 

Prune  and  Nut  Cake 

Cream  1  tbsp.  butter,  1  tbsp.  lard,  2  cups  sugar,  1 
tsp.  cinnamon.  Add  2  eggs,  1  cup  sour  milk,  %  cup 
walnut  meats,  1  cup  prune  pulp,  2  cups  flour,  1  tsp. 
soda,  y^y  tsp.  salt. 

Soak  prunes  over  night,  cook  and  cool  before  using. 

102 


NEIGHBORHOOD  COOK  BOOK 

Prince  of  Wales  Cake 

1  cup  brown  or  white  sugar,  I/2  cup  shortening,  i/o 
cup  molasses  (scant),  2  eggs,  cinnamon,  cloves,  allspice, 
1  cup  sour  milk  in  which  1  tsp.  soda  has  been  dissolved, 
2V2  cups  flour.  Raisins  and  nuts  may  be  added  if 
desired.  — Mrs.  C.  E.  Johnson. 

Short  Cake 

(To  be  used  with  crushed  fruit.) 
V2  cup  sugar,  1%  cups  flour,  i^  cup  cornstarch,  2 
tsp.  baking  powder,  1  tsp.  salt,  %  cup  lard,  about  1  cup 
milk. 

Sift  dry  ingredients,  add  sugar,  and  press  lard  into 
them  with  fork  until  flaky.  Use  %  of  milk  first,  the 
rest  if  needed. 

If  peaches  are  used :  12  peaches  to  1  cup  sugar. 

—Mrs.  G.  F.  Falley. 

Silver  Cake 

1%  cups  sugar,  %  cup  butter,  1  cup  milk,  3  cups 
flour,  2  tsp.  baking  powder,  whites  of  6  eggs,  1  tsp. 
almond  extract. 

Mix  in  order  given  and  beat  thoroughly. 

Icing 

Whites  of  2  eggs,  1  cup  sugar,  beaten  together  until 
stiff.  Flavor  with  almond  extract  and  cover  cake  while 
hot.  —Mrs.  C.  A.  Klein. 

Sponge  Cake 

4  eggs  well  beaten,  salt,  flavoring,  2  cups  sugar,  1 
cup  flour  with  two  tsp.  baking  powder,  1  cup  of  hot 
water  added  a  little  at  a  time.       — Mrs.  I.  P.  Berry. 

103 


NEIGHBORHOOD  COOK  BOOK 

Cream  Sponge  Cake 
Put  into  a  bowl  a  large  cup  of  flour  in  which  1  tsp. 
cream  of  tartar  has  been  sifted,  1  cup  fine  granulated 
sugar,  and  a  little  salt.  Then  break  into  a  cup  2  eggs. 
Beat  2  min.  and  fill  cup  with  milk  or  cream,  add  to 
sugar  and  flour  mixture,  also  y^  tsp.  soda  dissolved  in  a 
tbsp.  of  boiling  water,  and  put  into  bowl  while  ])ub])ling. 
Beat  all  together  quickly  and  well.  Bake  in  a  hot  o\Tn 
in  2  layers  about  15  min.,  turning  down  heat  after  1st 
8  or  9  min.  -Use  a  custard  filling  sprinkled  with  grated 
nuts  or  coeoanut.  — Mrs.  L.  Shellberg. 

Sponge  Cake 
4    eggs   beaten    separately,    1    cup    sugar,    4    tbsp. 
cold  water,  1  cup  flour,  1  tsp.  baking  powder,  1  tsp. 
vanilla.    Bake  30  min.  in  slow  oven,  in  layers  or  loaf. 

— ^Irs.  Hunter  Nethery. 

Sponge  Cake 
Beat  4  eggs,  light,  add  2  cups  5ugar,  2  cups  flour 
with  2  heaping  tsp.  baking  powder,  all  sifted  together 
thoroughly.     A  little  lemon  and  %  cup  boiling  water. 
Beat  well  and  bake  in  moderate  oven. 

—Mrs.  W.  B.  Miller. 

Cream  Sponge  Cake 

Sift  together  1^  cups  sugar,  li^  cups  flour,  2  tsp. 
baking  powder,  pinch  of  salt.  Beat  3  eggs  separately 
and  beat  well.    Bake  in  layers. 

FILLING:  1  cup  milk,  1  tbsp.  butter,  1  ^^o^  yolk 
well-beaten,  2  tbsp.  sugar,  2  tbsp.  flour,  1  tsp.  vanilla. 
Boil  until  thick.  — Mrs.  Sidney  Wright. 

104 


NEIGHBORHOOD  COOK  BOOK 

Lemon  Sponge  Cake 

5  eggs,  114  cups  sugar  and  the  juice  and  rind  of  1 
lemon,  I14  cups  pastry  flour.  Beat  the  whites  of  the 
eggs  until  perfectly  dry.  Beat  the  yolks  very  light  and 
gradually  beat  in  the  sugar  and  grated  rind  and  juice  of 
the  lemon ;  cut  and  fold  in  remaining  whites,  and  the 
flour.  Bake  in  a  Turk's  Head  pan  50  min.  in  a  moderate 
oven,  same  as  angel  food.  When  cool,  cover  with  boiled 
icing.  Vary  this  cake  a  little  by  baking  in  an  open  mold 
and  filling  the  center  with  sliced  peaches,  pears,  or  any 
desired  fruits.  Serve  as  a  dessert  with  whipped  cream 
piled  in  the  center  with  the  fruit  and  garnished  with 
the  sliced  fruit.  Served  with  whipped  cream.  A  very 
nice  dessert  served  at  a  luncheon. — Mrs.  Will  M.  Rogers. 


Dark  Spice   Cake 

114  cups  sugar,  creamed  with  ^  cup  butter  or  lard. 
Add  11/2  cup  thick  sour  milk  with  1  tsp.  soda  dissolved 
in  it,  2  eggs  well-beaten,  then  2^/2  cups  flour,  1  cup 
raisins,  and  1  tsp.  each  of  cloves,  cinnamon,  and  nutmeg. 
Bake  in  moderate  oven  about  40  min.  in  2  loaves  or  long 
flat  pan.  — Mrs.  L.  Shellberg. 


Spice  Cake 

%  cup  brown  sugar,  V2  cup  butter,  1  cup  sour  milk, 
14  cup  molasses,  2  tsp.  soda,  1  cup  raisins,  1  full  pint 
flour.    Spice  to  taste.  — Mi*s.  D.  L.  Miller. 

105 


Culinary  Equipment 

Our  Houseware  Department  is  recognized  as  an 
important  service  to  the  people  of  Evanston 
and  adjoining  suburbs.  Not  only  the  necessary 
pots  and  pans  are  available  but  China,  Glass- 
ware and  the  most  modern,  labor-saving  kitchen 
utensils  are  shown  in  pleasing  assortments. 

basement: 

HELPFUL  MAGAZINES  AVAILABLE 
IN  OUR  BOOK  SHOP   AT  ALL  TIMES 


AMERICAN  COOKERY 
GOOD  HOUSEKEEPING 


HOUSE  BEAUTIFUL 
HOUSE  AND  GARDEN 


liOOK   SHOP — First   Floor 


otcU^ 


INCORfORATtO 


luuRtcn  n« 


roVNTAIN  3QVARI:  ■  LVAN5T0N 

106 


NEIGHBORHOOD  COOK  BOOK 

Spice  Cake 

1/2  cup  chopped  figs,  i/^  cup  seeded  raisins.  Pour  over 
these  1  cup  boiling  water  in  which  1  tsp.  soda  has  been 
dissolved,  and  let  cool.  Add  1  cup  sugar,  %  cup  butter, 
creamed.  Then  i/^  cup  flour,  1  tsp.  baking  powder,  4 
egg  yolks  beaten  light,  2  egg  whitesi  beaten  stiff,  1  tsp. 
each  of  nutmeg  and  cinnamon,  y^.  CTip  chopped  nuts. 
Bake  in  flat  pan.    Use  white  icing. 

— :Mrs.  W.  A.  Brodkorb. 

Spice  Cookies 

2  cups  sugar,  1  cup  molasses,  1  cup  shortening,  2 
eggs,  1  tbsp.  vinegar,  2  tsp.  cinnamon,  1  tsp.  ginger,  1 
tsp.  soda. 

If  a  soft  cookie  is  desired,  leave  out  the  vinegar. 

— Mrs.  A.  H.  Graves. 

Spice  Cake 

%  cup-  soft  Crisco,  11/3  cups  brown  sugar,  3  eggs 
(save  the  Avhites  of  2  for  icing),  %  cup  milk.  Sift 
together  2  cups  flour,  3  tsp.  baking  powder,  y^.  tsp.  each 
of  cinnamon,  nutmeg,  cloves,  and  allspice.  Add  raisins, 
figs,  or  dates.  To  be  thro^vll  together  and  beaten  3 
min.    Use  brown  sugar  icing.  — Helen  Evans. 

Spice  Cake 

%  cup  butter,  1  cup  brown  sugar,  2  eggs,  1  tsp.  soda 
(dissolved  in  1  cup  milk),  i/^  cup  maple  syrup,  1  tsp. 
cinnamon,  1  tsp.  cloves,  1  tsp.  vanilla,  ^  tsp.  grated 
nutmeg,  pinch  salt,  2%  to  3  cups  flour.  Mix  in  the 
order  given,  adding  the  spices  to  the  flour.  Bake  in 
muffin  pans.  — Mrs.  D.  J.  Bierwert. 

107 


NEIGHBORHOOD  COOK  BOOK 

Spice  Cake 

1  cup  sugar,  i/^  cup  shortening,  1  egg,  1  cup  sour 
milk,  1  tbsp.  molasses,  2  cups  flour,  1  tsp.  soda,  ^/^  tsp. 
each  of  nutmeg,  cinnamon,  and  cloves,  1  cup  raisins. 
Mix  dry  ingredients  and  stir  into  the  beaten  egg,  milk, 
molasses  and  melted  shortening.  Add  raisins.  Bake  in 
medium  oven.    Suitable  for  cup  cakes. 

— Miss  Mabel  Gardiner. 


Spice  Cake 

2  cups  sugar,  %  cup  butter,  creamed.  3  eggs  well 
beaten.  1  cup  raisins  and  i/^  cup  nuts  mixed  with  flour 
to  prevent  settling  to  bottom  of  cake.  2  tsp.  each  of 
nutmeg  and  cinnamon  and  1  tsp.  ground  cloves.  Stir  1 
tsp.  soda  into  %  cup  sour  milk.  Mix  all  together  with  2 
cups  flour.    Bake  in  round  cake  pan,  slowly,  for  1  hour. 

,  —Mrs.  G.  A.  Nichols. 

Southern  Spice  Cake 

1  cup  butter,  2  cups  sugar,  6  eggs,  %  cup  buttermilk, 
2  tsp.  soda  dissolved  in  milk,  1  tbsp.  each  of  cinnamon, 
nutmeg,  and  cloves,  1  lb.  raisins,  1  cup  nuts,  citron  and 
pear  presei-A^es  (cut  fine),  4  cups  flour.  This  makes  a 
large  cake.  — Mi-s.  Lew  Merrell. 


Spice  Cake 


Spice  Cake 

1  cup  sugar,  %  cup  butter,  1  egg,  1  cup  sour  milk, 
1/2  tsp.  soda,  2  cups  flour,  1  tsp.  baking  powder,  raisins 
and  spices.  —Mrs.  S.  A.'  Low. 


— ^Mrs.  S.  A.  Low. 

108 


NEIGHBORHOOD  COOK  BOOK 

Sour  Cream  Cake 

Break  1  egg  into  a  cup,  fill  with,  sour  cream,  and 
add  to  1  cup  of  sugar;  beat  well.  Then  add  II/2  cups 
flour  sifted  with  1  tsp.  baking  powder  and  %  tsp.  soda. 
Flavoring  to  taste. 

Frosting 

1  cup  xxxx  sugar,  3  tbsp.  melted  butter.  Cream  to 
spread  easily.  Flavoring — a  tsp.  of  cocoa  may  be  added 
if  desired.  — Mrs.  Sadie  Belnap. 

Sour  Cream  Ginger  Bread 

Sift  2  cups  flour  with  -^  tsp.  soda,  1  tbsp.  ginger,  2 
tsp.  cinnamon  and  1/2  tsp.  salt;  beat  1  egg,  and  I/2  cup 
sugar,  %  cup  sour  cream,  I/2  cup  molasses.  Mix  well. 
Put  in  buttered  pan  and  bake  i/^  hour. 

— Mrs.  J.  A.  Johnson. 

Sunshine  Cake 

1%  cups  sugar  sifted  7  times,  1  cup  flour  sifted  7 
times,  whites  of  7  eggs,  yolks  of  5  eggs,  %  tsp.  cream  of 
tartar,  1  tsp.  lemon  extract.  Using  a  wire  egg  beater, 
beat  whites  until  light,  add  cream  of  tartar,  then  beat 
in  very  slowly  the  sugar.  Beat  the  yolks  until  very 
thick  and  add  slowly  to  whites.  Flavor  and  fold  in  the 
flour.  Bake  in  ungreased  pan  45  min.  The  success  of 
th;s  cake  depends  on  the  oven  which  must  be  very  slow. 
The  cake  must  rise  to  the  top  without  browning,  in  the 
1st  20  min.  Invert  pan  and  allow  to  drop  out  when 
cold.  — Mrs.  J.  W.  Kassel. 

109 


NEIGHBORHOOD  COOK  BOOK 

Sunshine  Cake 
Whites  of  7  eggs,  pinch  of  salt,  yolks  of  5  eggs,  i 
tsp.  cream  of  tartar  (scant),  li/4  cups  sugar  (sifted  5 
or  6  times),  1  cup  pastry  flour  (sifted  5  or  6  tilnes), 
lemon  extract.  Beat  whites  to  a  froth,  add  salt  and 
cream  of  tartai*  and  beat  stiff.  Beat  yolks  very  light 
and  add  to  whites.  Fold  in  sugar  gradually,  then  add 
exti-act.    Bake  in  slow  oven  in  ungreased  pan  45  min. 

— Mi*s.  Hunter  Nethery. 

Strawberry  Jam  Cake 
1  cup  sugar,  %  cup  but*er,  3  eggs  beaten  separately, 
%  cup  strawberry  jam,  %  cup  sour  milk,  i  tsp.  sOJct  dis- 
solved in  the  milk,  2  cups  pastry  flour  and  1  tsp.  each  of 
cinnamon  and  nutmeg ;  cream  the  butter  and  sugar,  add 
the  beaten  yolks  and  continue  beating,  then  the  straw- 
berry jam,  add  a  little  of  the  flour  to  bind  the  mixtm-e 
together,  then  the  sour  milk  and  the  rest  of  the  flour, 
beating  well ;  add  the  spices,  and  lastly  fold  in  the  stiffly- 
beaten  whites  of  eggs.  Bake  in'  shallow  cake  tins  about 
35  minutes.  — Mrs.  C.  A.  Bottorff. 

Upside  Down  Cake 

Part  1. — 1%  heaping  cups  brown  sugar,  2  heaping 
tbsp.  butter,  (dissolved  in  frjring  pan).  Add  the  apri- 
cots of  1  large  can,  (drained).  © 

Part  2. — iy2  cups  sugar  and  3  eggs,  beaten  15  min. 
Add  1%  cups  Swansdown  flour  sifted  with  1%  tsp. 
baking  powder,  %  cup  cold  water,  1  tsp.  vanilla  and 
pinch  of  salt.  Bake  %  of  an  hr.  in  a  moderate  oven. 
Serve  with  whipped  cream.    Serves  10  persons. 

—Mrs.  E.  G.  Duble. 

110 


NEIGHBORHOOD  COOK  BOOK 

Walnut  Torte 

1/2  cup  butter,  i/^  cup  sugar,  yolks  of  4  eggs  (beaten) , 
4  t])sp.  milkj^  1  cup  flour,  1  tsp.  baking  powder. 

Mix  and  put  in  2  tins. 

Beat  whites  of  the  eggs,  add  a  small  cup  of  sugar 
and  put  over  the  top  of  the  layers.  Sprinkle  1  cup 
chopped  walnuts  over  the  top.  Bake  25  minutes  at 
300°  F. 

Filling^ 

%  cups  sugar,  1  tbsp.  flour,  1  egg,  1  cup  water,  juice 
and  rind  of  1  lemon.  — Mrs.  Rohland  Petterson. 

Whipped  Cream  Cake 
3  eggs,  1  teacup  granulated  sugar  (sifted  3  times), 
vanilla,  1  coffee  cup  flour  (sifted  3  times),  1  tsp.  baking 
powder,  7  tbsp.  cold  w^ater. 

White  Layer  Cake 

11/2  cups  sugar,  y^  «»  Crisco,  1  cup  water,  3  eggs, 
3  cups  flour,  3  tsp.  baking  powde^,  ^tsp.  vanilla. 

Cream  Crisco,  add  sugar  and  cream  :  sift  dry  ingredi- 
ens,  add  alternately  with  the  water ;  fold  in  stiffly-beaten 
^^%  whites.  Bake  in  layers  for  15  minutes  in  moderate 
o^'en. 

White  Cake 

%  cup  butter,  II/2  cups  sugar,  (creamed),  a  scant 
cup  of  milk,  whites  of  3  eggs,  well-beaten,  2  cups  flour, 
1  heaping  tbsp.  cornstarch,  2  tsp.  baking  powder,  flavor- 
ing. — ^Mrs.  F.  A.  Pontious. 

Ill 


AUBREY  PROSSER,  Pres.         JOHN  A.  PROSSER,  Sec'y 

Telephone  414 

Builders  Lumber  Company 

Lumber  and  Mill  Work 


SHKHMAX  AAENITE,  North  of  Main  Street 

EVANSTON,   ILLINOIS 


WE    DELIVER 

G  A  S  O  L  I  N  »       KEROSENE 

DISTILLATE     FOR     HEATING 
MOTOR^ILS     and     GREASES 

CHlGApO  TO  LAKE  FOREST 

The  Growth  of  Our  Business  PROVES  the  QUALITY 
of  Our  Products 


Pennsylvania  Oil  Co. 

OF    EVANSTON 
Rogers  Park  1391  Evanston  1391 


112 


NEIGHBORHOOD  COOK  BOOK 

Filling^ 

Whip  until  thick,  1  cup  thick  cream,  1  cup  confec- 
tioner 's  sugar.  — Mrs.  Sadie  M.  Low. 

Filling 
2  cups  confectioner's  sugar,  2  tbsp.  butter,  i/^  cup 
sweet  milk. 

Boil  5  minutes  and  beat  well. 

— ^Mrs.  Geo.  F.  Tyson. 

Marshmallow  Filling 
Put  one  hundred  marshmallows  in  double  boiler  with 
7  tbsp.  of  hot  water,  5  cups  of  xxxx  sugar  and  vanilla. 
Good  for  any  cake.  — Mr.  Jos.  Moore,  Chef. 

Orange  Filling 
%  cup  sugar,  3  tsp.  floui*,  a  little  orange  rind,  1/4 
cup  orange  juice  and  juice  of  one  lemon,  1  egg  slightly 
beaten. 

Mix  in  order  given  and  boil  in  double  boiler  unti* 
thick  enough  to  spread. 

— Mrs.  H.  R.  Putnam. 

Boiled  Frosting 
2  unbeaten  egg  Avhites,  1  cup  sugar,  3  tbsp.  boiling 
water.  Place  ingredients  in  top  of  double  boiler.  Place 
over  boiling  water  and  beat  with  dover  beater  for  8 
minutes,  no  more  and  no  less.  Frosting  will  be  ready 
for  the  cake.    Never  fails. 

—Mrs.  Ella  S.  Scovill. 
117 


Phone — Evanston   4225 

Hermann  Olson  Decorating  Co. 

PAINTING   AND   DECORATING 

911   CHICAGO   AA^ENUE 

Evanston,  111. 

J.   H.  COOK  Phone  Evanston   2417 

General  Electric  Repair  Shop 

Experts    on    Oiling   and    Greasing    Station    Work 

RADIOS  AND  VESTA  BATTERIES 

930  CHICAGO  AEVNUE  EVANSTON,  UjIj. 

QUALITY  PRICE  SERVICE 

City   Market    Company 

WHOLiESAIiE    MEATS,    POULTRY    AND    FISH 

Phone  Evanston  5440 
780  MAIN  STREET  EVANSTON 

Telephone  192 

M.   SCHUMER       . 

COKE      ^^^^   yV    I  WOOD 

FEED 

834  Custer  Ave.  Evanston,  111. 

118 


NEIGHBORHOOD  COOK  BOOK 

Caramel  Icing 

2  cups  brown  sugar,  1  tsp.  flour  rubbed  into  the 
sugar,  1/^  cup  cream,  butter  size  of  a  walnut. 

Boil  all  together  until  it  forms  a  soft  ball  in  cold 
water. 

Chocolate   Icing 

1  cup  sugar  (scant),  3  tbsp.  milk  or  cream,  1  tbsp. 
water,  2  squares  Baker 's  chocolate. 

Melt  the  chocolate;  add  the  milk,  water  and  sugar. 
Boil  about  5  minutes;  spread  on  cake  while  hot. 

— Mrs.  F.  Milhening. 

Chocolate  Frosting 

1  cup  granulated  sugar,  6  tbsp.  milk,  2  squares  choco- 
late, yolK  of  1  egg. 

Boil  milk  and  sugar  until  it  forms  a  soft  ball,  about 
6  minutes;  add  2  squares  of  chocolate  and  stil  until  dis- 
solved, then  add  the  egg  yolk  (unbeaten)  and  stir  until 
ready  to  spread.  — Mrs.  McKee. 

Cocoa  Icing 

1  cup  sugar,  1  tbsp.  flour,  2  tbsp.  cocoa,  5  tbsp. 
milk.  Let  cook  slowly,  and  when  cold,  add  ^  tsp. 
vanilla.  — Mrs.  Schermerhorn. 

Frosting 

2  tbsp.  butter,  4  tbsp.  hot  milk,  2  cups  xxxx  sugar. 
1  tsp.  maple  flavoring. 

Sprinkle  in  the  nuts. 

— Mr.  Jos.  Moore,  Chef. 

119 


NEIGHBORHOOD  COOK  BOOK 

Golden  Icing 
Boil  %  cup  water  and  2  cups  sugar  until  it  threads. 
Pour    over    well-beaten    yolks    of  3  eggs.     Beat  until 
smooth  and  thick.    Add  i/^  tsp.  flavoring. 

— ^Mrs.  Gr.  A.  Burton. 

Icing 
Cream  1  tbsp.  butter  with  confectioner's  sugar  and 
add  beaten  whites  of  eggs;  use  enough  confectioner's 
sugar  to  make  icing  smooth  enough  to  spread. 

— ^Mrs.  Orton. 

Mocha   Frosting 
3  tbsp.  melted  butter,  1  cup  conf .  sugar,  2  tbsp.  cocoa, 
1  tbsp.  cold  coffee,  1  tsp.  vanilla. 

Beat  butter  to  a  cream,  add  sugar,  cocoa  and  coffee. 
Add  more  sugar  if  not  stiff  enough  to  spread. 

— ^Mrs.  James  H.  Thomas. 

Oralige  Icing 

A  little  grated  orange  rind,  1  tbsp.  orange  juice,  % 
tsp.  lemon  juice,  1  egg  yolk. 

Mix  in  order  given  and  add  enough  powdered  sugar 
to  make  it  thick  enough  to  spread.    Beat  well. 

Plain  Apple  Frosting 
1  cup  sugar,  white  of  1  egg,  1  medium-sized  apple, 
nuts,  nutmeg  or  flavoring  as  desired. 

Grate  apple  in  deep  bowl,  add  white  of  egg  (un- 
beaten) thoroughly  cold,  and  1  cup  of  granulated  sugar. 
Beat  20  minutes  with  silver  fork.  The  mixture  ryiust  be 
kept  cold  all  the  time.  —Mrs.  C.  F.  Elliott. 

120 


NEIGHBORHOOD  COOK  BOOK 

Seven  Minute  Icing 

1  mibeateii  egg  white,  %  cup  granulated  sugar,  3 
tbsp.  cold  water. 

Place  all  ingredients  in  top  of  double  boiler.  Place 
over  boiling  water  and  beat  with  dover  beater  for  seven 
minutes.    Add  i/^  tsp.  flavoring  and  spread  on  cake. 

—Mrs.  E.  K.  B. 

Uncooked  Fudge  Frosting 

1  square  chocolate,  1  tbsp.  butter,  1  tsp.  vanilla,  1 
e^g,  poAvdered  sugar. 

Melt  chocolate  and  butter  in  bowl  over  hot  water. 
Take  from  fire,  add  egg,  unbeaten,  and  vanilla.  Stir 
in  powdered  sugar,  about  %  lb.  until  stiff  enough  to 
put  on  cake,  which  should  not  be  entirely  cold. 


121 


Puddings 


123 


ESTABLISHED   1875  TEL.  EVANSTON  130 


John  L.  Hebblethwaite 

FUNERAL    DIRECTORS 

Ambulance  Service 


1610  MAPLE  AVENUE 
EVANSTON.  ILL. 


Telephone  Franklin  2605 


GOSS  &  GUISE 

PLASTERING 
CONTRACTORS 


ROOM   1211 
SECURITY  BUILDING 

MADISON  &  WELLS  STREETS 
CHICAGO 


124 


NEIGHBORHOOD  COOK  BOOK 


PUDDINGS 


Apple  Corn  Flake  Pudding- 
Lay  a  thick  layer  of  corn  flakes  in  a  dish ;  sprinkle 
with  sugar,  cinnamon  and  bits  of  butter,  then  a  layer 
of  apple  sauce.    Add  another  layer  of  cornflakes,  2  tbsp. 
top  milk  and  bake.  — Mrs.  S.  I.  Koogle. 

Banana  Pudding 

3  eggs,  1%  cups  sugar,  2  cups  scalded  milk,  2  tbsp. 
flour,  bananas  and  vanilla  wafers.  Beat  yolks  of  eggs 
with  sugar  and  flour.  Add  scalded  milk  slowly.  Boil 
until  thick  like  a  custard.  Use  a  layer  of  custard  in  the 
dish,  add  a  layer  of  bananas,  then  a  layer  of  vanilla 
wafers  until  the  entire  quantity  is  used.  Cover  with  the 
beaten  whites  of  eggs  and  brown  in  oven. 

— ^Mrs.  Leslie  Stewart. 

Bird's  Nest 

Pare  6  apples,  sweeten  and  bake.  Cover  with  the 
following  custard :  2  tbsps.  sugar,  yolks  of  3  eggs,  3  cups 
milk  and  1  tsp.  vanilla.    Bake  until  firm. 

— Mr.  Jos.  Moore,  Chef. 

Black  Pudding 

1  egg,  %  cup  molasses,  1  tsp.  soda  in  1  cup  boiling 
water,  1  tsp.  cinnamon,  1  tsp.  cloves,  pinch  of  salt,  21/^ 
cups  flour,  1  cup  chopped  raisins.    Steam  2  hours. 

125 


NEIGHBORHOOD  COOK  BOOK 

Sauce  for  Black  Pudding 
1  cup  powdered  sugar,  1  tbsp.  butter,  creamed ;  add 
beaten  egg  yolk,  fold  in  beaten  white,  1  cup  whipped 
cream,  pinch  salt  and  1  tsp.  vanilla. 

— Mrs.  F.  A.  Malmstone. 


Blackberry  Pudding 

cup     t>Utt( 
cream 
cup  flour,  nutme 


JBiacKDerry  jf  udding 

%    cup    butter,    1    cup    sugar,  3  eggs,  3  tbsp.  sour 
in,  1  tsp.  soda,  1%  cups  blackberries  and  juice,  1% 

TirvilT*      T-m+i-v-inro 


Sauce 

1  cup  sugar,  %  cup  butter,  1  tbsp.  flour,  2  cups 
boiling  water,  vanilla.  — Mrs.  I.  P.  BeiTy. 

Boiled  Suet  Pudding 
Beat  3  eggs  ^dth  14  cup  sugar,  grated  rind  of  i/^ 
lemon,  4  cups  flour,  14  ^^-  suet,  chopped  fine,  1  yeast 
cake  dissolved  in  1  cup  warm  milk,  1  cup  currants,-  i/4 
cup  raisins,  1  tsp.  cinnamon  or  a;  little  cardamon  seed, 
1  level  tsp.  salt.  Beat  well.  Let  rise  1%  hours  in  warm 
place,  or  until  light.  Boil  in  cloth  2  hours.  Serve  with 
lemon  or  fruit  sauce. 

— Mrs.  W.  F.  Brugman. 

Brown  Sugar  Pudding 

2  cups  brown  sugar,  2  cups  water,  2  tbsp.  cornstarch, 
1  ^^S,  V2  cup  chopped  nuts. 

Boil  sugar,  cornstarch  and  water  in  double  boiler  un- 
til mixture  thickens.  When  cool,  add  the  beaten  white 
og  egg,  and  chopped  nuts.     Serve  with  custard. 

— Miss  Emma  Shima. 
126 


NEIGHBORHOOD  COOK  BOOK 

Caramel  Pudding 

Completely  cover  a  can  of  Borden's  sweetened  con- 
densed milk  with  hot  water  and  boil  3  hours.  When 
cold,  chill,  remove  from  the  can,  sprinkle  with  chopped 
nuts  and  serve  with  top  milk  or  cream. 

— Mrs.  H.  0.  Conger. 

Caramel  Tapioca  Pudding 

1  pint  boiling  water,  %  cnp  bro\^^l  sugar,  3  tsp.  min- 
ute tapioca,  boil  15  minutes,  stirring  frequently.  Cool, 
add  vanilla,  serve  with  whipped  cream.  1  cup  dates, 
cut  fine,  may  be  addad.  — Mrs.  U.  G.  Buck. 

Carrot   Pudding 

1  cup  grated  carrots,  1  cup  grated  potatoes,  1  cup 
grated  or  chopped  suet,  1  cup  brown  sugar,  1  tsp.  soda 
dissolved  in  hot  water,  1  tsp.  salt,  2  tsp.  cinnamon,  1  cup 
chopped  raisins,  1  cup  currants,  1^  large  cups  of  flour. 
Steam  well  for  2  hours.  — Mrs.  W.  M.  Hofstetter. 

Cranberry  Pudding 

2  tbsps.  shortening,  2  eggs  unbeaten,  1  cup  milk,  1 
cup  sugar — ^blend  and  add  2i/^  cups  flour,  2  tsp.  baking 
powder,  i/^  tsp.  salt  sifted  together.  Stir  in  1^^  cups  of 
chopped  cranberries,  bake  in  greased  pan  about  40  min- 
utes in  a  moderate  oven.  Serve  hot  with  cranberry  sauce 
made  as  follows:  1  cup  cranberries  and  2  cups  water; 
boil  gently  10  minutes,  or  until  the  berries  are  soft. 
Strain  if  desired.  Add  1%  cups  sugar  and  cook  slowly 
for  10  minutes.  Serve  also  with  this  a  hard  sauce  made 
of  iy2  cup  butter,  1  cup  light  brown  sugar,  1  tsp.  vanilla, 
beaten  together  until  light.  — ^Mrs.  H'.  G.  Conger. 

127 


NEIGHBORHOOD  COOK  BOOK 

Date    Pudding 

1  cup  dates,  ieut  in  small  pieces,  1  cup  bread  crumbs, 
1  cup  chopped  walnuts,  i^  cup  sugar,  2  eggs,  %  cup 
water,  1  tsp.  baking  powder.  Mix  together  the  dry  in- 
gredients, add  the  beaten  yolks  and  water.  Mix  well, 
then  fold  in  the  stiffly  beaten  whites  of  the  eggs.  Bake 
about  1/2  hour  in  moderate  oven. — Mrs.  W.  L.  Ball. 

Date  and  Walnut  Pudding 

1  cup  sugar,  4  eggs,  IV2  cups  chopped  dates,  1  cup 
walnut  meats,  6  tbsp.  flour,  2  tsp.  baking  powder,  pinch 
of  salt.  ■   ,  • 

Add  sugar  and  salt  to  beaten  whites,  then  the  beaten 
yolks,  dates  and  nuts.  Sift  baking  powder  with  flour 
and  mix.  Bake  in  moderate  oven  20  or  30  minutes.  Cut 
in  squares  and  serve  with  whipped  cream. 

— ^Mrs.  Elizabeth  Harvey. 

Date  and  Nut  Pudding 

2  eggs,  1  cup  sugar,  1  tsp.  flour,  1  cup  chopped  dates, 
1  cup  walnuts,  1  tsp.  baking  powder. 

Beat  the  eggs  and  add  other  ingredients.  Stir  well, 
put  in  bread  pan  and  bake  1  hour  in  slow  oven.  Serve 
cold  with  whipped  cream.  — Mrs.  J.  F.  Flavelle. 

English  Plum   Pudding 

1  lb.  seedless  raisins,  1  i^kg.  seeded  raisins,  14  lb. 
sultana  raisins,  I/2  lb.  mixed  peel,  i/^  lb.  currants,  %  lb. 
beef  suet,  1  lb.  sugar,  i/^  lb.  bread  crumbs,  6  eggs,  1  tsp. 
allspice,  l^  lb.  flour.  Add  a  little  milk  if  dough  is  not 
soft  enough,  a  little  flour  if  too  soft. 

Boil  from  8  to  10  hours.    Serves  8  people. 

— Mrs.  Eosa  Tooke. 
128 


NEIGHBORHOOD  COOK  BOOK 

English  Plum  Pudding 

1  lb.  raisins,  1  lb.  eurrants,  I/2  lb.  citron.  1  lb.  suet, 
1  lb.  sugar,  1  lb.  eggs,  1  lb.  flour,  4  nutmegs,  grated. 
Remove  14  of  the  flour  and  substitute  bread  crumbs.  Tie 
down  in  bowls  and  boil  or  steam  for  6  hours. 

— Mrs.  A.  S.  Roome. 


Fig  Pudding 

1  egg,  2  cups  flour,  1  cup  bread  crumbs,  %  (*up 
sugar,  1  cup  milk,  1  package  figs,  1  cup  suet,  3  tsp. 
])aking  powder.  Mix  together,  place  in  a  greased  bowl 
and  cover  with  greased  pape^'.    Boil  at  least  6  hours. 

—Mrs.  J.    F.  Flavelle. 


*  French  Bread  Pudding 

1  qt.  sweet  milk  poured  over  1  pt.  bread  crumbs,  1 
tbsp.  butter,  1  cup  sugar,  yolks  of  4  eggs.  Stir  w^ell 
together  and  bake.  When  cool  spread  a  thick  layer  of 
jelly  over  the  pudding  and  then  the  stiffly-beaten  whites 
of  4  eggs.    Sprinkle  sugar  lightly  over  top  and  brown. 

— Mrs.  I.  Mogren. 


Graham  Pudding 

2  cups  graham  flour,  1  cup  molasses,  a  large  I/2  ^^P 
sour  milk,  1  tsp.  soda,  1  tsp.  cinnamon,  i/^  tsp.  each  of 
cloves,  nutmeg,  allspice,  1  lb.  chopped  raisins. 

Mix  dry  ingredients  together  and  add  molasses  and 
milk.    Steam  3  hours. 

129 


Telephone    8430 


FURXLSHINGS  &  SHOES 

908  CHICAGO  AVENUE,  Near  Main  Street 
EVANSTON,    ILL. 


Telephones   322-32  3 

R.   LORIMER 

Wholesale  and  Retail  Dealer 

PRESH    AND    SALT    MEATS,    POUT.TRY 
Game,   Fish  and  Oysters  in  Season 

519   MAIN   STREET  EVANSTON,    ILL. 

NORTH  SHORE  OIL  CO.  . 

Incorporated 

Authorized  Dealers 

AGNI    MOTOR    FUEL 

Service  Station:    1118  CHICAGO  AVENUE 

Telephone    6335  EVANSTON;    ILL. 

A  E  R  O  W  MARKETS 

QUALITY    MEATS 

AT 
REASONABLE  PRICES 

Telephone    4858  Telephone    3820 

130 


NEIGHBORHOOD  COOK  BOOK 

Sauce 

Cream  i/^  cup  butter  and  1  cup  sugar,  add  2  well 
beaten  egg  yolks,  then  the  beaten  whites.  Beat  until 
mixture  becomes  as  thick  as  whipped  cream.  Flavor  to 
taste.  — Mrs.  U.  G.  Buck. 

Ice  Box  Pudding 

Melt  in  double  boiler  %  lb.  German  sweet  chocolate, 
and  2  tbsp.  boiling  water.  Beat  until  shiny  and  creamy. 
Add  4  beaten  yolks,  3  tbsp.  sugar,  salt  and  vanilla.  Beat 
4  egg  whites  stiff  and  add. 

Line  a  bread  tin  with  waxed  paper.  Make  a  layer 
of  lady  fingers  or  sponge  cake,  pour  the  mixture  over 
and  set  in  ice  box  4  or  41^  hours  to  harden.  Cut  in 
slices  and  serve.  — Mrs.  R.  E.  James. 

Kiss  Pudding 

Beat  the  yolks  of  3  eggs  with  ore-half  cup  of  sugar 

and  add  IV2  tbsp.  corn  starch.    Stir  in  2  cups  of  boiling 

milk,  cook  until  thick  and  let  cool.    Beat  the  whites  with 

V2  cup  of  sugar,  spread  over  the  top  and  brown  in  oven. 

— Mr.  Jos.  Moore,  Chef. 

Maple  Pudding 
Add  1  tbsp.  dissolved  gelatine  to  1  cup  boiling  maple 
syrup,  and  let  stand  till  it  begins  to  set.  Have  ready  4 
egg  whites  beaten  stiff,  with  a  little  salt.  Add  a  small 
amount  of  maple  mixture  alternately  with  small  amount 
of  beaten  egg  yolks  and  beat  constantly.  A  few  marsh- 
mallows  cut  up,  or  nut  meats,  or  both  may  be  added. 
Mold  and  serve  with  whipped  cream.  Serves  6  to  8 
people.  .  — Mrs.  C.  T.  Roome. 

131 


NEIGHBORHOOD  COOK  BOOK 

Maple  Pudding 

3  cups  water,  2  cups  brown  sugar,  3  tbsp.  corn 
starch  mixed  in  1  cup  of  cold  water,  pinch  of  salt. 

Boil,  and  when  thick  stir  in  1  cup  of  chopped  nut 
meats.    Serve  with  whipped  cream. — Mrs.  V.  White. 


Orange   Pudding 

Pare  and  cut  4  large  oranges  into  pieces  and  sugar  to 
sweeten.  Boil  1  pint  milk,  thicken  with  2  tbsp.  corn- 
starch, dissolved  in  a  little  cold  milk.  Add  the  beaten 
yolks  of  2  eggs  with  14  cup  sugar.  Boil  one  minute,  then 
pour  custard  over  oranges.  Cover  top  with  the  whites 
of  eggs  beaten  ^\^th  3  tbsp.  sugar.  Brown  in  oven  and 
serve  warm  or  cold.  — Mrs.  H.  M.  Bannister. 


Orange  Pudding 
1  cup  rolled  bread  crumbs,  2  cups  scalded  milk,  2 
tbsp.  butter.  Let  stand  30  min.  2  egg  yolks,  l^  cup 
sugar,  grated  rind  and  juice  of  2  oranges.  Mix  and 
bake.  Beat  the  whites  of  the  eggs  with  2  tbsp.  of  sugar. 
Top  the  i)udding  and  brown  in  the  oven. 

—Mrs.  W.  M.  Hofstetter. 


Plain  Steamed  Pudding 
1  cup  molasses,  1  cup  sugar,  1  cup  mixed  currants 
and  raisins,  1  egg,  2  cups  chopi)ed  suet,  flour  to  make 
a  stiff  batter,  spice  to  taste. 

Steam  2  hours  and  serve  with  sweet  sauce. 

— Mrs.  A.  S.  Roome. 
132 


NEIGHBORHOOD  COOK  BOOK 

Porcupine  Pudding 

Angel  food  cake,  blanched  almonds,  and  whipped 
cream. 

Stick  cake  full  of  almonds,  pour  cream  around  it 
and  serve.  — Mrs.  Emil  Nelson. 


Prune  Pudding 

2  eggs,  1  cup  brown  sugar,  %  cup  flour,  1  cup  walnut 
meats,  1  cup  prunes,  cooked  and  stoned. 

To  the  cup  of  brown  sugar  add  the  eggs  and  beat 
until  well-mixed.  Now  add  the  flour  mixed  wath  one 
tsp.  baking  powder.  Add  the  prunes  and  nuts  last, 
lightly  folding  them  in.  Bake  in  moderate  oven.  Serve 
with  cream.  — Mrs.  H.  R.  Putnam. 


Q:ueen  of  Puddings 

2  cups  milk,  1  tbsp.  butter  substitute,  1  cup  stale 
bread,  1  egg,  3  tbsp.  sugar,  14  tsp.  salt,  1/2  tsp.  orange 
extract  or  few  gratings  of  orange  rind,  marmalade,  % 
box  marshmallows,  2  tbsp.  cocoanut. 

Scald  milk,  add  butter  substitute  and  bread  broken 
in  small  pieces.  Let  stand  until  cool,  add  egg  beaten 
slightly  with  sugar,  salt  and  flavoring.  Turn  into 
greased  baking  dish  and  bake  in  moderate  oven  until 
firm.  Cover  with  layer  of  marmalade,  jelly  or  jam. 
Cover  marmalade  with  a  layer  of  marshmallows  and 
sprinkle  with  cocoanut.    Bake  until  delicately  brown. 

— Virginia  Klein. 

133 


NEIGHBORHOOD  COOK  BOOK 

Scotch  Plum  Pudding 

1  cup  flour,  1  cup  bread  crumbs,  1  cup  crumbled 
suet,  1  cup  seedless  raisins,  1  cup  seeded  raisins,  1  cup 
buttermilk,  1  large  apple,  a  few  chopped  dates,  1  tsp. 
cinnamon,  1  tsp.  allspice,  1  tsp.  nutmeg,  1  tsp.  baking 
powder. 

Tie  in  bag  well  dusted  with  flour  and  boil  steadily 
at  least  four  hours.  — Mrs.  F.  Milhening. 


Snow  Pudding 

Take  ^  package  gelatine,  pour  over  it  1  cup  cold 
water  and  II/2  cups  sugar.  AVhen  soft,  add  1  cup  boiling 
water  and  juice  of  1  lemon.  When  it  begins  to  harden, 
add  the  well-beaten  whites  of  4  eggs  and  beat  all 
together  until  very  light.  Pour  into  glass  dish  to  harden. 
Serve  cold  with  the  following  custard. 


Custard 

1  pt.  milk,  yolks  of  4  eggs,  1  tsp.  vanilla. 

— Miss  T.  Grain. 


Snow  Pudding 

1^4  tbsp.  gelatine,  14  cup  cold  water,  1  cup  boiling 
water,  1  cup  sugar,  y^  cup  lemon  juice,  whites  of  3  eggs. 

Soak  gelatine  in  cold  water,  add  boiling  water,  stir 
until  dissolved,  add  sugar  and  lemon  juice.  Strain  and 
set  in  a  cool  place.  When  nearly  cold  or  ready  to  set, 
add  the  stiffly-beaten  whites  of  the  eggs. 

134 


NEIGHBORHOOD  COOK  BOOK 

Sauce  for   Snow  Pudding 

V2  ^^^P  sugar,  1  pint  milk,  yolks  of  3  eggs. 

Heat  the  milk  and  sugar  in  double  boiler,  add  the 
beaten  yolks  and  cook  until  medium  thick.  Pour  over 
the  pudding  when  serving.  — Mrs.  L.  Scharstein. 

Snow  Ball  Pudding 
1  cup  sugar,  i/^  cup  butter,  y^  cup  milk,  2  cups  flour, 
whites  of  4  eggs,  2  tsp.  baking  powder,  pinch  of  salt,  a 
little  vanilla.     Steam  25  minutes;  cover  with  crushed 
fruit  and  whipped  cream.  — Mrs.  I.  Fisher. 

Steamed  Pudding 

1  cup  suet,  1  cup  molasses,  i/^  cup  sugar,  I/2  cup 
raisins  or  currants,  1  tsp.  salt,  2  tsp.  baking  powder,  1 
cup  milk  (sweet,  sour,  or  water),  2i/^  cups  flour,  pinch 
of  soda. 

Steam  2  or  3  hours  and  bake  20  minutes.  Serve 
Avith  Estelle  Saupe.  — Mrs.  M.  L.  Wigginton. 

Steamed  Pudding 

1  cup  cut  up  suet  and  li/^  cup  flour  mixed  thorough- 
ly, 1/2  cup  milk  or  more,  %  tsp.  salt,  I/2  cup  molasses,  I/2 
tsp.  soda,  1  tsp.  baking  powder,  1  e^g  beaten,  raisins, 
currants,  figs,  and  any  other  fruit. 

Steam  in  baking  powder  cans  for  2  hours  at  least. 
This  will  keep  a  long  time. 

Sauce 

1  tbsp.  flour  (heaping),  4  or  5  tbsp.  sugar,  1  tbsp. 
butter,  nutmeg  and  salt.  Add  hot  water  enough  to  make 
a  thin  sauce.  — Mrs.  C.  T.  Roome. 

135 


Telephone  567 

JOHX  VICTOR  LEE 

THE  MAIN  STREET  DRUGGIST 

N.  E.   Cor.   Main   and   Chicago 
EVANSTON,   ILL. 

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Call  and  See  Our  Equipment 

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819   CHICAGO    AVENUE 


A.   J.    SAMUEL  SON 

GENERAL   CONTRACTOR 
AND   BUILDER 

189   WEST   MADISON    STREET 

Phone    Main    4266  CHICAGO 


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SCENIC  STUDIOS 

Specialize  in  the  constructing  and  renting  of  scenery 
for  theatrical  organizations,  dramatic  clubs,  schools, 
and  churches. 

1507  NORTH  CLARK  STREET 

Telephone  Superior   1852  CHICAGO,  ILL. 


136 


NEIGHBORHOOD  COOK  BOOK 

Steam  Pudding 

2  lbs.  raisins,  1  cup  chopped  suet,  1  tsp.  lemon  ex- 
tract, cinnamon,  2  eggs,  1  heaping  tsp.  soda  dissolved  in 
warm  water,  1  cup  milk,  1  cup  sugar,  1  cup  molasses, 
flour  to  make  quite  stiff,  stiffer  than  cake  batter,  steam 
3  hours — makes  2  large  puddings.  '-        -i 

— Mrs.  S.  F.  Burden. 


Steamed  Bread  Pudding 

1  pt.  bread  crumbs,  1  cup  cold  w^ater  poured  over 
bread.    Let  stand  for  14  hour. 

1  cup  molasses  (Duff's),  1  egg  beaten  well,  1  large 
tbsp.  butter  (melted),  1  tsp.  soda,  1  cup  raisins  cut  fine, 
1  cup  flour,  1  tsp.  cinnamon,  14  tsp.  cloves,  I/2  tsp.  salt. 

Steam  in  well-greased  tins,  2  hours.  Serve  with  the 
following  sauce. 

SAUCE — 11/2  tbsp.  butter  creamed,  1  cup  pulverized 
sugar,  1  egg  beaten  light.  Beat  well  together.  Before 
serving,  fold  in  5  tbsp.  whipped  cream,  or  more,  1  tsp. 
vanilla.  Mrs.  A.  S.  Maxham. 


Steamed  Orange  Pudding 

1/2  cup  molasses,  II/2  tbsp.  melted  butter,  1  tbsp. 
orange  juice,  grated  rind  of  14  orange,  i/o  tsp.  salt,  14 
tsp.  ginger;  1/2  cup  sour  milk,  1  tsp.  soda,  1%  cups 
flour. 

Put  in  buttered  mold  and  steam  1  hour.  Serve  with 
orange  sauce.  — Mrs.  Fred  Stewart. 

137 


NEIGHBORHOOD  COOK  BOOK 

St.  James  Puddings 

3  tbsp.  butter,  %  cup  molasses,  14  cup  milk,  1J4,  cups 
flour,  y2  tsp.  soda,  14  tsp.  each  of  salt,  cloves,  allspice, 
and  nutmeg,  I/2  pound  dates,  stoned  and  cut  in  pieces. 

Mix  and  turn  into  buttered  mold  and  steam  21/2 
hours.    Serve  with  hard  or  cream  sauce. — Mrs.  Salene. 

Suet  Pudding 

1  cup  suet,  1  tsp.  salt,  1  cup  molasses,  1  cup  milk,  1 
cup  raisins,  Si/o  cups  flour,  1  egg,  1  tsp.  soda,  1  tsp. 
nutmeg. 

Steam  3  hours. 

Sauce 

1  cup  sugar,  1  tbsp.  butter,  1  egg,  1  bottle  cream, 
whipped.  — Mrs.  Warren  Edwards. 

Swedish  Pudding 

2  qts.  milk,  2  eggs,  1  cup  flour,  1  scant  cup  sugar,  1 
cardamon  seed,  crushed.  Heat  milk  lukewarm,  dissolve 
1/2  tablet  rennet  and  add  to  milk,  set  aside  to  settle  but 
do  not  stir.    Ser\'e  with  crushed  fruit. 

— Mrs.  I.  Mogren. 

Tapioca  Pudding 

1/2  cup  pearl  tapioca,  2  cups  water,  1  quart  milk,  1 
tsp.  butter,  3  eggs,  1  cup  sugar,  flavoring. 

Wash  the  tapioca  in  several  watei*s  and  let  soak  over 
night.    Heat  the  milk  with  the  butter.    Beat  the  yolks 

138 


NEIGHBORHOOD  COOK  BOOK 

of  eggs  with  J^  cup  sugar  and  a  pinch  of  salt.  Add  to 
the  hot  milk  and  boil  for  5  minutes.  Remove  from  fire 
and  add  flavoring.  Pour  into  pudding  dish.  Beat  the 
whites  of  eggs  stiff,  add  3  tbsp.  sugar,  spread  on  top 
of  pudding  and  brown  in  oven. 

— Mrs.  Amelia  Merrell. 


Estelle  Sauce 

1  cup  sugar,  2  tbsp.  flour,  pinch  salt,  I/2  tsp.  vanilla. 
Mix  thoroughly  and  pour  over  1  pint  boiling  water. 
Add  vanilla.  — Mrs.  M.  L.  Wigginton. 

Hard  Sauce 

Ys  cup  butter,  1  cup  powdered  sugar,  1  tsp.  vanilla. 
Cream  butter  and  sugar  thoroughly ;  add  the  vanilla. 

—Mrs.  S.  C.  Wood. 


Orange  Sauce 

Mix  1  cup  sugar,  1  tbsp.  flour  and  add  1%  cups 
boiling  water.  Place  over  fire  and  add  pinch  of  salt, 
1  heaping  tbsp.  butter  and  1  sliced  orange. 

— Mrs.  Fred  Stewart. 


Pudding  Sauce 

2  eggs  beaten  light,  1  cup  sugar,  14  cup  butter,  juice 
of  1  lemon.    Cook  in  double  boiler  until  thick. 

—Mrs.  W.  M.  Hofstetter. 
139 


NEIGHBORHOOD  COOK  BOOK 

Sauce  for  Plum  Pudding 
2  cups  sugar,  2  tbsp.  butter,  1  tbsp.  flour,  2  eggs, 
(whites    and    yolks    beaten    separately),  1  cup  boiling 
water. 

Mix  flour  with  sugar.  Add  butter,  the  egg  yolks  and 
boiling  water.  Boil,  stirring  steadily  for  a  few  minutes. 
Remove  from  fire  and  add  the  beaten  whites.  Flavor 
with  nutmeg  or  lemon  juice. 

— Mrs.  Hunter  Nethery. 

Apple  Cobbler  with  Brown  Sugar  Sauce 

Place  nice  cooking  apples  in  bottom  of  baking  dish. 
Make  a  batter  as  follows :  1  tbsp.  butter,  1/2  cup  sugar, 
pinch  salt,  1/2  cup  milk.  Add  milk  alternately  with  1 
cup  flour  sifted  with  1  tsp.  baking  powder.  Pour  over 
apples  and  bake  until  well  browned. 

Brown  Sugar  Sauce:  1  tbsp.  butter,  1  cup  brown 
sugar,  1  tbsp.  flour,  1  cup  boilng  water.  Mix  sugar  and 
flour  together.  Add  the  boiling  water  slowly,  stirring 
constantly.  Add  butter  and  boil  until  thick.  Add  1 
tsp.  vanilla.  — ^Mrs.  W.  J.  Putnam. 

Apple  Dumplings  for  Six 

11/^  cups  flour,  3  tsp.  baking  powder,  y^.  tbsp.  butter, 
%  tsp.  salt,  milk  enough  to  make  a  dough  like  biscuit. 
Roll  out  and  sprinkle  with  brown  sugar,  chopped  apples 
and  cinnamon.    Roll  up  like  jelly  roll  and  slice. 

Sweet  sauce:  1  cup  sugar,  1  tbsp.  flour,  1  tbsp. 
butter,  1  cup  hot  water,  salt,  and  cook  2  minutes.  Put 
the  dumplings  in  sauce  and  bake  about  20  minutes. 

— Mrs.  G.  A.  Burton. 
140 


NEIGHBORHOOD  COOK  BOOK 

Apricot  Whip 

1  cup  of  apricots  soaked  and  cooked,  then  pressed 
through  strainer.  Beat  in  the  white  of  1  egg  and  %  cup 
of  sugar.  Beat  for  15  or  20  minutes,  then  set  aside  to 
cool.  — Mrs.  D.  M.  Cook. 

Baked  Bananas  and  Apples 
6  apples,  3  bananas,  6  tsp.  sugar,  1  tbsp.  lemon  juice. 
Prepare  apples  as  for  ordinary  baking,  but  make  the 
hole  from  which  the  core  is  removed  large  enough  to 
hold  %  banana.  If  banana  is  too  large,  it  may  be  trim- 
med off  a  little.  Sugar,  sprinkle  with  lemon  juice,  bake 
as  usual.  .  — Mrs.  Emil  Nelson. 

Baked    Apples 

Peal  and  quarter  apples,  place  in  pan  with  sugar, 
butter  and  cinnamon.  Bake  until  tender.  Cover  with 
marshmallows,  return  to  oven  and  brown. 

^Mr.  Jos.  Moore,  Chef. 

Baked  Apples  and  Pineapple 
Core  apples  and  fill  with  grated  pineapple.  Sprinkle 
with  sugar.    Place  a  little  water  in.  the  bottom  of  a  pan 
and  bake.    Serve  with  whipped  cream. 

—Mrs.  W.  S.  Brugman. 

Blueberry  Heavenly  Hash 
1  qt.  blueberries,  w^ashed  and  sugared,  2  pkgs.  An- 
gelus  Marshmallows  cut  in  fourths,  1  qt.  whipped  cream. 
Mix  about  i^  hr.  before  ready  to  serve. 

— Marion  McGauran. 

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NEIGHBORHOOD  COOK  BOOK 

Caramel  Custard 
1  quart  milk,  1§  cups  sugar,  5  eggs,  pinch  of  salt, 
vanilla  to  flavor.  Turn  milk  into  saucepan  to  warm, 
put  sugar  into  large  bottom  saucepan  to  be  caramelized 
by  stirring  over  a  slow  fire,  mitil  a  brown  syrup.  Pour 
in  hot  milk  and  set  aside  until  dissolved — several  hours. 
Beat  whole  eggs,  add  milk  mixture,  ^alt  and  vanilla. 
Pour  into  shallow  baking  dish  and  bake  in  slow  oven 
for  about  1  hour.    Ample  for  8  persons. 

— Mrs.  H.  S.  Camp. 

Caramel   Mousse 
1  pt.  whipped  cream,  %  lb.  peanut  brittle  (ground). 
Whip  the  cream,  add  ground  brittle,  and  put  in  mold. 
Set  away  on  ice  twelve  houi*s. — Mrs.  AV.  F.  Struebing. 

Chocolate  Pudding 
Cook  in  double  boiler,  2  squares  of  chocolate,  i/^  cup 
sugar,  4  tbsp.  boiling  water.  Add  %  cup  sweet  cream, 
2  yolks  of  eggs  well-beaten,  and  14  ^^V  milk.  Lastly  add 
the  well-beaten  whites.  Cook  15  minutes.  Serve  cold 
with  whipped  cream.  — Mrs.  George  F.  Tyson. 

Creme  Caramel 
Boil  1  pt.  milk  in  double  boiler.  Caramelize  1  cup 
brown  sugar,  add  to  hot  milk  and  stir  until  dissolved. 
Remove  from  fire,  add  yolks  of  2  eggs,  3  dessert  spoons 
cornstarch,  and  1  cup  cold  milk.  Return  to  fire  and  cook 
until  the  mixture  thickens.  Remove  from  fire  and  stir 
in  stiffly-beaten  whites  of  eggs,  flavor  ^vith  vanilla  and 
beat  well.    Put  in  glasses  and  serve  with  whipped  cream. 

— Mrs.  Mary  Curtiss. 
144 


NEIGHBORHOOD  COOK  BOOK 

Cinnamon  Baked  Apples 

Select  large  firm  red  apples,  core  and  pare  them 
about  %  the  way  down  from  stem  end.  Place  in  a 
casserole  or  any  pan  that  can  be  closely  covered.  Pour 
over  them  a  syrup  made  as  follows:  For  every  6  apples 
use  1  cup  sugar,  i%  cups  of  water  and  boil  together  for 
6  minutes.  Cover  apples  closely  and  place  in  a  400° 
F.  oven  or"  over  a  low  flame  and  allow  to.  cook 
until  tender,  yet  firm  and  unbroken,  basting  frequently. 
When  cooked  remove  cover,  fill  with  cinnamon  and 
sugar,  and  place  in  a  hot  oven  or  under  the  flame  of  the 
broiler  until  the  sugar  melts  and  coats  th<p  apples  a 
delicate  golden  bro\Mi.  Cool  and  serve  with  whipped 
cream.  — Mrs.  Anna  Samway. 

Delicious  Dessert 

%  box  Plymouth  Rock  Gelatine  soaked  in  1  cup  cold 
water  10  minutes.  Put  cup  in  hot  water  until  melted. 
Cool  and  add  to  it  1  pint  whipped  cream.  Make  a 
custard  of  1  pint  of  milk,  2  eggs,  and  V^  cup  sugar. 
Cook  until  thick,  and  let  cool.  Whip  all  together,  and 
serve  with  sun-preserved  strawberries. 

^A.  C.  K. 


Fig  Charlotte 

Soak  1'  tbsp.  of  gelatine  y^  hour  in  i/4  cup  of  cold 
water.  Add  i/4  crup  boiling  water  and  1  cup  of  sugar. 
When  cool,  add  1  pint  cream,  whipped  stiff,  1  tsp. 
vanilla  and  i^  pound  figs  chopped  fine.  Place  in  cool 
place  to  harden.  — Mrs.  V.  White. 

145 


NEIGHBORHOOD  COOK  BOOK 

Food  for  the  Gods 

Beat  yolks  of  6  eggs,  add  2  cups  sugar  with  2  tsp. 
baking  powder  sifted  in.  Then  add  12  tbsp.  cracker 
crumbs  rolled  coarse,  1  cup  chopped  dates  and  i/2  cup 
nuts.  Fold  in  the  beaten  whites  and  bake  in  bread  pan 
in  very  slow  oven  45  minutes.  Serve  with  whipped 
cream.     Serves  12  people. 

— Mr.  Jos.  Moore,  Chef. 

Heavenly  Hash 

1  can  pineapple  and  1  can  peaches,  diced.  Cook  the 
;uices,  thicken  with  corn  starch  and  2  cups  of  sugar, 
1  tbsp.  vanilla.  Pour  over  the  fruit  and  mix  well,  ^ervc 
with  cream.  — Mr.  Jos.  Moore,  Chef. 


Irish  Moss  Jelly  for  Invalids 
1/2  cup  Irish  Moss,  1  lemon,  1  pint  boiling  water,  % 
cup  sugar. 

Soak  moss  in  cold  water  until  soft.  Pick  over  and 
wash  again.  Put  in  boiling  water  and  simmer  until  dis- 
solved.   Add  kmon  juice  and  sugar ;  strain  into  a  mould. 

^Mrs,  Wallace  Severance. 


Lemon  Custard 
Cream  1  tsp.  each  of  flour  and  butter,  add  1  cup 
sugar  and  2  egg  yolks.  Beat  hard  and  add  juice  and 
rind  of  1  lemon.  Pour  in  1  cup  milk  and  2  beaten  egg 
whites,  and  bake  in  pan  set  in  hot  water  until  a  light 
brown.    Serves  5  or  6.  —Mrs.  Clyde  Gorton. 

146 


NEIGHBORHOOD  COOK  BOOK 

Lemon  Fromage 

(Danish.) 
10  eggs,  14  lb.  sugar,  juice  of  3  lemons,  %  pkg.  Knox's 
gelatine,  and  flavoring.  Beat  the  yolks  with  sugar  for 
1/2  hour,  and  add  the  gelatine  dissolved  in  the  lemon 
,iuiee.  Beat  whites  stiff  and  mix.  Make  the  day  before 
using  and  set  in  cold  place.  Serve  with  whipped  cream. 
Serves  10  persons.     Very  fine.    Mrs.  W.  E.  Foster. 


Macaroon  Cream 

%  envelope  Knox's  Gelatine,  %  cup  cold  water,  1 
tsp.  vanilla,  %  cup  crushed  macaroons  and  chopped  nuts, 
1%  cups  milk,  3  eggs,  Va  cup  sugar,  %  tsp.  salt.  Soak 
gelatine  in  cold  water  five  minutes,  then  make  a  custard 
with  egg  yolks,  sugar,  salt  and  milk.  Add  gelatine  and 
when  cool  add  vanilla,  macaroons  and  chopped  nuts,  then 
the  whites  of  eggs.  Put  into  mold  until  firm  and  serve 
with  whipped  cream.  — Mrs.  W.  E.  Gunn. 


Meringue  Dessert 

To  the  whites  of  3  eggs  beaten  stiff  add  slowly  1  cup 
of  sugar,  1  tsp.  vinegar  and  1  tsp.  vanilla.  Bake  in 
muffin  tins  for  1  hour  in  a  very  slow  oven.  Before 
serving,  carefully  remove  tops,  fill  with  whipped  cream 
and  fruit,  and  replace  tops.     Serves  8  persons. 

—Mrs.  W.  H.  Blacker. 

147 


SHER-MAIN  PHARMACY 

SOO  MAIX   STREET  Cor.   Sherman  Ave. 

'*  Down  town  Prices 
Uptown     Service" 

Call  us  for  your  wants 
Evanston  4811 

Free  Delivery — 

ANYTHING 
ANYWHERE  and 
ANY  TIME 


REALTORS  INSURERS 


Stanley  &  Company 

1700   DEIVIPSTER  STREET 

EVANSTON,    ILL. 


STANLEY  J.   PIOTROWICZ 
.     Phone   Evanston    7384 

148 


NEIGHBORHOOD  COOK  BOOK 

Orange  Deliglit 

Slice  very  thin,  rind  and  all,  3  large  seedless  oranges 
and  1  large  lemon.  Pour  over  the  sliced  fruit  11  tumblers 
of  water  and  set  away  for  24  hours,  then  boil  slowly  for 

1  hour.  After  boiling,  add  4  lbs.  gran,  sugar  and  set 
away  for  24  hours  longer.  Then  boil  1  hour  and  25 
minutes.     Pour  into  glasses  and  cover  with  paraffin. 

— Mrs.  H.  M.  Bannister. 

Pineapple  Tapioca 

Soak  %  cup  of  minute  tapioca  in  1^  pt.  cold  water. 
Add  11/^  pt.  boiling  water,  1  can  grated  pineapple,  1 
cup  sugar,  juice  of  2  lemons.  Add  beaten  whites  of  2 
eggs.    Cook  and  serve  with  cream. 

— Mrs.  Jos.  Moore,  Chef. 

Pineapple    Torte 

Two  cups  butter,  4  cups  flour,  10  egg  yolks,  6  tbsp. 
sugar,  2  tsp.  baking  powder,  1  small  can  grated  pine- 
apple.   Cream  sugar,  e^^  and  butter.    Thicken  juice  with 

2  cups  flour  and  4  tbsp.  sugar.  Beat  egg  whites  with 
4  tbsp.  powdered  sugar,  1  tsp.  baking  powder  and  a  few 
nuts.    This  is  very  fine. 

— ^Mr.  Jos.  Moore,  Chef. 

Pineapple  Tort 

1  medium  can  sliced  pineapple  cut  up,  or  laid  in  bot- 
tom of  iron  skillet  whole  (no  grease  or  butter).  1  large 
cup  brown  sugar  brought  to  a  boil  with  2  tbsps.  of  water 
and  2  tbsps.  of  butter.  Pour  this  over  pineapple,  then 
make  thin  cookie  dough  as  follows : 

149 


NEIGHBORHOOD  COOK  BOOK 

1  tbsp.  melted  butter,  %  cup  sugar,  2  eggs  well- 
beaten,  4  tbsp.  water,  1  tsp.  vanilla,  1  cup  flour,  2  tsp. 
baking  powder.  Pour  dough  over  the  pineapple  and  let 
pan  drop  suddenly  on  a  wooden  table  or  stove  from  a 
distance  of  4  or  5  inches.  This  takes  out  large  air 
bubbles  and  makes  the  gi*ain  of  the  cake  fine.  Bake 
45  minutes  in  moderate  oven,  turn  out  in  plate  bottom 
side  up  and  serve  with  whipped  cream. 

—Mrs.  G.  F.  Falley. 

Peach  Cobbler 
1  cup  flour,  2  tsps.  baking  powder,  i/4  tsp.  salt,  2 
tsp.  butter,  %  cup  milk.  Mix  as  for  baking  powder 
biscuits.  Pare  and  slice  six  or  eight  peaches  and  put  in 
the  bottom  of  a  baking  dish.  Add  1  cup  of  sugar  and 
%  cup  of  water.  Cover  with  the  batter  and  bake  30  min- 
utes in  a  moderate  oven.  Serve  with  cream  and  sugar. 
Canned  or  dried  peaches  may  be  used. 

— Mrs.  G.  A.  Nichols. 

Queen  Apples 

Pare  6  large  apples,  remove  core  leaving  the  apples 
whole.  Place  in  sauce  pan  with  a  small  cup  of  cinnamon 
candy,  1  cup  sugar,  and  water  to  the  top  of  the  apples. 
Simmer  slowly.  When  apples  are  tender,  remove  them 
and  boil  the  juice  to  a  thick  syrup.  When  ready  to 
serve  place  an  apple  on  a  plate;  fill  center  with  nut 
meats,  pour  syrup  over  and  a  generous  spoonful  of 
w^hipped  cream. 

Raspberry  juice  may  be  used  in  place  of  the  candy. 
May  be  used  for  Mock  Tomato  Salad,  by  omitting  the 
sugar  and  using  salad  dressing. — Mrs.  Victor  White. 

150 


NEIGHBORHOOD  COOK  BOOK 

Raisin  Puff 

2  eggs,  1/^  cup  butter  (scant),  1  cup  milk,  2  tbsp. 
sugar,  2  cups  flour,  3  tsp.  baking  powder,  1  cup  chopped 
raisins.     Steam  1  hour. 

Sauce :  1  cup  brown  sugar,  1  heaping  tbsp.  butter, 
2  tbsp.  flour.  Cream  together,  add  2  cups  boiling  water, 
and  boil  until  thick.  — Mrs.  C.  B.  Coon. 


Rice  Surprise 

1  cup'^hot  cooked  rice,  1  tbsp.  gelatin,  2  or  3  tbsp. 
sugar,  3/4  tsp.  salt,  1  tsp.  vanilla,  1  cup  whipped  cream. 

Soak  the  gelatin  in  3  tbsp.  cold  water  for  5  minutes, 
and  mix  witRi>  rice.  Add  the  sugar,  salt  and  vanilla ; 
beat  well.  Set  aside  until  it  begins  to  congeal.  Beat  the 
cream  st^f f  and  fold  in.  Pour  into  mould  and  let  harden. 
Turn  onto  a  platter  and  serve  with  orange  sauce,  made 
by  boiling  until  thick,  1  cup  sugar,  %  cup  water,  juice 
and  a  little  grated  rind  of  1  orange.    Serves  6. 


Lemon  Rice 

1  cup  boiled  rice,  1  pt.  milk,  2  eggs,  1  lemon,  1  cup 
sugar.  Boil  milk  and  stir  in  rice;  beat  yolks  with  1/2 
cup  of  sugar,  add  to  the. milk  and  rice  and  cook  until 
thick  as  soft  custard.  Take  from  stove,  grate  in  the 
rind  of  Temon  and  pour  into  pudding  dish.  Beat  whites 
of  eggs  with  remaining  %  cup  sugar,  add  juice  of  lemon 
and  pour  over  pudding.    Serve  cold. 

— Mrs.  H.  McPherrin. 
151 


NEIGHBORHOOD  COOK  BOOK 

Rice  Fluff 

Soak%  box  gelatine  in  %  cup  cold  milk,  cook  %  cup 
rice  in  double  boiler  with  li/^  pints  milk,  l^  tsp.  salt. 
When  tender,  add  the  soaked  gelatine,  stir  gently  until 
dissolved,  add  i/^  cup  sugar  and  let  cool.  When  it 
begins  to  thicken  add  1  tsp.  vanilla  and  1  cup  whipped 
cream.    Pour  in  mould  to  set.  — Mi-s.  I.  Mogren. 


Sour  Cream  Torte 

%  cup  butter,  %  cup  sugar,  1  tsp.  vanilla,  yolks  of 
4  eggs  added  one  at  a  time.  3  tbsp,  milk,  1  cup  flour, 
1  tsp.  baking  powder. 

Spread  dough  in  pans,  add  the  whites  of  eggs,  beaten 
with  10  tbsp.  granulated  sugar,  chopped  walnuts,  or 
fresh  cocoanut.  Bake  in  moderate  oven  until  a  light 
brown. 


Filling 

1  cup  sour  cream,  3  tbsp.  granulated  sugar  (in  double 
boiler).  Thicken  with  1  tbsp.  cornstarch  dissolved  in  a 
little  water,  then  add  1  egg,  well-beaten,  and  beat 
thoroughly  with  beater.    Flavor  with  vanilla. 

— Mrs.  Rosa  Tooke. 

Strawberry  Fluff 

Mash  1  cup  b^tra wherries,  add  1  cup  sugar,  beaten 
whites  of  2  eggs.  Pour  over  slices  of  cake,  or  lady 
fingers,  and  serve  with  whipped  cream. 

— Mrs.  J.  E.  Hathaway. 
152 


NEIGHBORHOOD  COOK  BOOK 

Spanish  Cream 

1  envelope  Knox's  gelatine,  3  eggs,  1  tbsp.  vanilla,  1 
.  qt.  milk,  8  tbsp.  sugar.  Soak  gelatine  in  milk  5  minutes. 
■  Place  in  double  boiler  wdth  a  little  salt,  and  when  hot, 
;  add  yolks  of  eggs  and  4  tbsps.  sugar  well  beaten.    Stir 

until  it  comes  to  the  boiling  point.  Remove  from  fire 
i  and  add  the  well-beaten  whites,  to  which  has  been  added 

4  tbsps.  sugar,  stirring  briskly  until  thoroughly  mixed. 

Flavor  and  turn  into  mold.  Serve  with  whipped  cream. 
;  Thisa.  forms  a  jelly  in  bottom  of  pan  with  custard  on 
i  top.    Serves  8.  — Mrs.  W.  H.  Blacker. 


Turkish  Delight 

1  can  sliced  pineapple,  1  small  bottle  maraschino 
cherries,  %  lb.  marshmallows,  1  pt.  cream.  Drain  pine- 
apple, wipe  dry  and  cut  into  small  pieces.  Drain  cherries 
and  cut  in  halves.  Drain  in  separate  bowls  over  night. 
Cut  or  xjull  marshmallows  into  4  pieces.  Pour  cream 
over  this  and  let  stand  until  marshmallows  have  dis- 
solved ;  stir  once  in  a  while.  Pour  fruit  into  this  and 
serve.  — Mrs.  Margie  Moore,  i 


Caramel  Ice  Cream 

2  qts.  milk,  1  qt.  cream,  2  cups  sugar,  1  scant  cup 
flour,  1  tbsp.  vanilla,  4  eggs. 

Make  a  custard  of  1  qt.  of  the  milk,  flour,  sugar  and 
eggs.  Add  cream  and  the  rest  of  the  milk,  vanilla  and 
caramel. 

153 


Telephone  2  963 


John  H.  Neakrans 

GENERAL  TEAMING 

CONTRACTING  AN}>  HAULING 
Sand,  Gravel,  Black  Dirt 
Excavating  and  Grading 

1557  Dewey  Avenue,  Evanston 


LAUNDRY  SATISFACTION 

by 

"THE  LAUNDRY  OF  COMPLETE  SERVICE" 

Ser.  1— Wet  Wash. 

' '  2 — Wet  wash :  household  linen  ironed. 

"  4 — Rough  dry,  no  starch. 

"  5 — Rough  dry  with  starch. 

"  7 — Domestic — Finished  ready  to  wear. 

*'     6 — Prim-o-prest — Ready  to  wear  hand  fin- 
ished, complete  in  every  detail. 

Dry  cleaning  and  pressing. 

FRENCH    LAUNDRY 

Phone   2777 


154 


NEIGHBORHOOD  COOK  BOOK 

Caramel 

Melt  2  cups  sugar  in  a  skillet,  add  2  cups  boiling 
water  and  boil  10  minutes. 

—Mrs.  L.  D.  Trabert. 


Frozen  Maple  Cream 

1  cup  maple  syrup  cooked  until  it  threads,  4  egg 
yolks  beaten  and  cooked  with  syrup  until  thick.  Set 
aside  to  cool.  1  pt.  cream,  whipped,  and  mixed  with 
custard.  Pack  in  a  large  coffee  can,  tightly  cover  and 
pack  in  ice  and  salt  4  hours.. 

Serves  14  people  and  is  very  delicious. 

—Mrs.  W.  A.  Brodkorb. 


Delicious  with  Ice  Cream 

Let  1  cup  raisins  simmer  in  water  to  cover  until  soft, 
add  honey  to  sweeten  and  1  tbsp.  lemon  juice.  Thicken 
with  cornstarch  and  add  a  pinch  of  salt.  Mash  3  large 
bananas  and  add  to  raisin  mixture  while  w^arm.  When 
creamy,  top  ice  cream  with  a  tbsp.  of  the  mixture. 

— Mrs.  E.  S.  Nethercut. 

Chocolate  Sauce  for  Ice  Cream 

1/2  cup  sugar,  lA  cup  boiling  water,  1  square  chocolate 
(melted  over  steam),  1  large  tbsp.  butter,  1  tsp.  vanilla. 

Mix  sugar,  water  and  butter  together  and  when  boil- 
ing, pour  gradually  over  the  melted  chocolate,  stirring 
constantly.  Return  to  fire,  cook  until  a  good  smooth 
syrup,  and  add  vanilla.  — Mrs.  Hunter  Nethery. 

155 


NEIGHBORHOOD  COOK  BOOK 

Pineapple    Ice 

(3  gallons.) 

1  quart  grated  pineapple,  10  lemons,  12  egg-whites, 
about  8  pints  sugar. 

^lake  21/^  gallons  of  mixture  (water  enough  to  fill 
up).  .  Make  good  strength  lemonade,  plenty  sweet  and 
add  pineapple.  When  mixture  is  half  frozen,  add  the 
stiffly-beaten  whites.  Continue  freezing  till  solid.  Cool 
cups  before  serving. 

Lemon  Ice 
6  lemons,  9  oranges,  whites  of  eggs,  sugar.    Use  above 
method. 

Frappe 

Use  above  recipe,  leave  out  eggs  and  add  more  water. 

—Mrs.  H.  R.  Wright. 

Lemon  Ice 
(Quarts.) 
1    qt.    milk,    2  cups  granulated  sugar,  7  lemons,  2 
oranges,  2  egg  whites  (beaten  stiff). 

Put  milk  and  sugar  in  freezer  and  freeze  a  little, 
then  add  the  fruit  juices  and  last,  the  egg  whites,  then 
freeze  stiff.  — Mrs.  Margie  Moore. 

Lemon  Ice 
3  oranges,  5  lemons,  -i  cups  sugar,  6  cups  ice  water, 
9  egg  whites,  beaten  stiff.    Grate  rind  of  oranges,  freeze. 

—Mrs.  U.  G.  Buck. 
156 


NEIGHBORHOOD  COOK  BOOK 

Pineapple  Ice 

1    can    pineapple,    li/^    cans   water,    1  heaping  tsp. 
gelatine  dissolved  in  hot  water,  2  cups  sugar.     Freeze. 

—Mrs.  W.  H.  Blake. 

Maple  Mousse 

1  cup  of  hot  maple  syrup  poured  over  the  well-beaten 
yolks  of  4  eggs. 

Let  stand  until  cold.    Beat  and  add  the  well-beaten 
whites  of  4  eggs,  and  %  to  1  pt.  cream  beaten  stiff. 

Pack  in  salt  and  ice,  %  ice  and  %  salt.    Let  stand  4 
to  6  hrs.  but  do  not  stir. 

— Mrs.  G.  W.  Heavener. 


Orange  Mousse 

1^2  cups  orange  juice,  i/4  cup  lemon  juice,  1  cup 
sugar,  1/^  cup  nuts,  1  bottle  whipped  cream,  I/2  cup 
powdered  sugar,  I/2  tsp.  vanilla. 

Melt  sugar  in  orange  juice.  Put  in  a  mold,  then  add 
nuts  and  cream  (whipped  stiff).  Freeze  2  or  3  hours, 
using  1  part  of  salt  to  3  parts  of  ice. 

— Mrs.  S.  N.  Gustafson. 

Lemon  Sherbet 

3  lemons  to  1  quart  water,  6  tbsp.  sugar.  Pare  yellow 
peel  from  lemons  and  leave  out,  unless  you  are  to  use 
it  at  once.  Slice  and  squeeze  the  lemons  upon  sugar,  let 
stand  15  minutes,  add  water  and  ice.  Orangeade  is 
made  in  the  same  way.  — A  Friend. 

157 


NEIGHBORHOOD  COOK  BOOK 

Strawberry  Sherbet 
1  qt.  fresh  ripe  strawberries,  3  pts.  water,  juice  of  1 
lemon,  1  tbsp.  orange-flower  w^ater,  %  lb.  sugar. 

Crush  berries  to  a  smooth  paste,  add  water,  lemon 
juice,  orange-flower  water,  and  let  stand  3  hours.  Strain 
over  the  sugar,  stir  until  sugar  is  dissolved,  strain  again, 
let  stand  2  or  more  hours  before  using. 

— Mrs.  F.  Baulch. 


%^      T^ 


^n^C 


5/n#u^'^'  ^f^ 


(^  C/  v.. 


•^ 


-^ 


158 


\ 


Piistry 


159 


PULFREY   &   CYRUS 

REAL   ESTATE   INVESTMENTS 

I  n  s  11  r  a  n  c  e 

905    CHICAGO    AVENUE 

Phone  Evanston  9020 


Your  Best   Recipe   will   fail   if  you   have  not 
the   proper   equipment. 

We  have  a  full  line  of  Kitchen  Utensils  and  Gas  Ranges 

North  Shore  Hardware  Co. 

Phone   11  618  DAVIS  STREET  Evanston 

EVANSTON    TRANSFER    CO. 

MOVING 
BAGGAGE  EXPRESS 

Long  Distance  Removals 
716  MAIN  STREET  Phone   5112 


G.    C.    S  C  H  E  I  B  E,    Inc. 

GROCER 

Two  Stores 
601  DEMPSTER  STREET  926  DAVIS  STREET 

Phones:   2525,  2526,  2527  Phones:   2187,  2188 

EVANSTON,  ILL. 


160 


NEIGHBORHOOD  COOK  BOOK 


PASTRY 


Pie 

-   -  !  •  » 

Pie  Crust  for  one  pie:  1  cup  flour,  i/^  cup  shorten- 
inpf.  Rub  the  shortenin*^  well  into  the  flour  and  mix 
with  cold  water  until  it  all  sticks  together.  The  less 
water  used  the  better  the  crust. 

Cream  Filling:  i/o  cup  sugar,  1  tbsp.  cornstarch, 
yolks  of  2  eggs,  and  1  cup  scalded  milk.  Cook  until 
thick  and  pour  into  previously-baked  crust.  Beat  the 
wliite  of  eggs,  add  a  little  sugar,  put  on  top  of  pie  and 
brown  in  a  slow  oven. 

Variations  of  above  recipe:  For  spice  pie  stir  into 
the  cooked  filling  1  scant  tsp.  each  of  ground  cinnamon 
and  cloves. 

For  cocoanut  pie  add  14  ^^^P  shredded  cocoanut  to 
filling  after  it  is  cooked. 

For  chocolate  pie,  gi*ate  2  heaping  tbsp.  of  chocolate 
and  cook  with  the  filling. 

For  banana  pie  slice  2  bananas  into  the  crust  and 
then  pour  the  filling  over  them. 

For  orange  pie,  do  the  same  using  sliced  oranges. 

For  nut  pie  stir  1  cup  of  finely-chopped  nuts 
into  the  filling.  Chopped  dates  put  into  the  filling 
make  a  delicious  pie.  — Mrs.  H.  R.  Putnam. 

161 


NEIOHBORHOOD  COOK  BOOK 

Never  Fail  Pie  Crust 

1/2  brick  Good  Luck,  i/^  cup  boiling  water,  3  cup:; 
flour,  pinch  salt. 

Pour  boiling  water  over  the  Good  Luck,  and  let  it 
dissolve  and  cool. 

Add  flour  and  salt  and  mix  with  a  fork. 

Makes  2  pies.    Will  keep.  —Mrs.  W.  L.  Ball. 

Brown  Butter  Pie 
Brown  in  a  pan,  1  large  tbsp.  butter,  add  1  cup  milk 
and  y^  cup  water,  and  let  come  to  a  boil.     Mix  1  cup 
light  brown  or  white  sugar,  2  egg  yolks,  3  tbsp.  flour. 
Stir  into  the  hot  butter  and  milk  and  boil  together. 
Use  whites  for  top    Makes  1  large  pie. 

— Mrs.  A.  Christoph,  Hamlet,  Ind. 

Butter  Scotch  Pie 

1  cup  brown  sugar,  1  cup  milk,  1  tbsp.  corn  starch, 
yolks  of  2  eggs,  butter  size  of  an  egg,  vanilla  flavoring. 

Cream  eggs  and  sugar  and  add  milk.  Let  come  to  a 
boil  and  add  cornstarch,  dissolved  in  a  little  water.  Boil 
a  few  minutes,  add  butter,  remove  from  fire  and  flavor. 
Place  in  baked  crust  with  beaten  whites  over  top. 

Brown  in  oven.  — Mrs.  L.  D.  Trabert. 

Butter  Scotch  Pie 

1  cup  dark  brown  sugar,  1  cup  milk,  1  tbsp.  corn- 
starch, yolks  of  2  eggs,  butter  the  size  of  an  egg,  vanilla. 

Cream  eggs  and  sugar,  add  milk,  let  come  to  a  boil, 
add  butter,  remove  from  fire,  add  flavor.  Place  in  a 
baked  crust;  cover  with  beaten  whites  of  eggs.  Brown 
in  oven.  — Mrs.  L.  D.  Trabert. 

162 


NEIGHBORHOOD  COOK  BOOK 

Butter-milk  Pie 

1  cup  sugar,  2  eggs,  1  cup  buttermilk,  1  cup  raisins, 
1  tbsp.  vinegar,  %  tsp.  each  of  cloves,  allspice  and  cinna- 
mon.   This  makes  1  large  pie. 

Bake  with  2  crusts.  — Mrs.  U.  G.  Buck. 


Caramel  Pie 

1    cup    sour    cream,  1  cup  sugar,  1/2  cup  chopped 
raisins,  pinch  of  soda. 

Put  over  fire  and  cook  until  dark.    Then  add  1  tbsp. 
flour  with  a  little  water  and  bake  with  two  crusts. 

— Mi-s.  V.  White. 


Cocoanut    Pie 

Crust:  Chop  3  tbsps.  lard  into  1  cup  flour  and  1^ 
tsp.  salt,  add  3  tbsp.  cold  w^ater,  roll  out  and  bake  in 
one  crust. 

Filling:  2  cups  scalded  milk,  3  egg  yolks,  i/^  cup 
sugar,  2  tbsp.  corn  starch,  i/4  tsp.  salt,  1  tbsp.  butter, 
grated  rind  of  14  lemon,  1  tbsp.  lemon  juice.  Mix  in- 
gredients and  cook  in  double  boiler  until  thick.  Pour 
into  baked  crust  and  cover  Avith  the  beaten  whites,  to 
which  have  been  added  1  tbsp.  xxxx  sugar.  Brown  in 
oven.  — Mrs.  R.  Timm. 

163 


NEIGHBORHOOD  COOK  BOOK 

English  Mince  Meat 

1  lb.  sugar,  1  lb.  beef  suet  (grated),  1  lb.  currants,  1 
lb.  seedless  raisins,  1  lb.  seeded  raisins,  i/^  lb.  mixed 
candied  peel,  1  tsp.  cinnamon,  1  tsp.  allspice,  ^2  tsp.  nut- 
i^pg)  Vz  tsp.  mace,  the  juice  and  rind  of  1  lemon,  4  nice 
baking  apples.  Put  through  the  food  chopper  the  fruits, 
including  apples ;  mix  the  sugar  with  the  'sf^ices  and 
grated  suet.  Add  lemon  and  mix  all  ingredients  well. 
Then  seal  in  mason  jars  until--Jieeded.  Keeps  indefinitely 
and  improves  with  age. 

— Mrs.  Thomas  Savage. 

Jelly  Pie 

Line  pie  plate  with  crust.  Spread  over  the  crust 
%  cup  of  jelly  (one  may  use  jelly  that  has  sugared,  by 
adding  a  little  water  and  stirring  over  the  fire  before 
putting  into  crust).  Beat  thoroughly:  3  eggs,  scant  cup 
of  sugar,  scant  1/2  cup  of  butter.     Bake  slowly. 

Reserve  whites  of  2  eggs  for  meringue.  Add  sugar 
to  taste  and  spread  over  top.    Return  to  oven  to  browif. 

— Mrs.  Florence  Baulch. 

Lemon  Pie 

3  eggs,  juice  and  grated  rind  of  1  lemon,  1  cup  sugar, 
3  tbsp.  boiling  water. 

Cook  yolks  of  eggs,  1/2  cup  sugar,  juice  and  rind  of 
lemon  and  water  in  double  boiler  until  thick. 

Beat  whites  of  eggs  until  stiff  and  add  I/2  cup  sugar. 
Stir  in  boiled  mixture,  put  in  baked  crust  and  brown 
in  oven.  — Mrs.  M.  Belle  Woods. 

164 


NEIGHBORHOOD  COOK*  BOOK 

Lemon  Surprise  Pie 

Yolks  of  3  eggs,  rind  and  juice  of  1  lemon,  %  cup 
sugar^S  tbsp.  hot  water. 

Cook  in  double  boiler  until  thick.  Beat  whites  of 
eggs  until  stiff  and  add  14  cup  sugar,  beating  again. 
Add  to  other  mixture  and  beat  well.  Put  in  baked  pie 
crust  and  brown  quickly  in  hot  oven. 

—Mrs.  R.  Seefurth. 


Lemon  Cream  Pie 

Put  2  cups  water  in  double  boiler  and  add  1  large  cup 
sugai*  with  grated  rind  and  juice  of  1  lemon,  1  tbsp. 
butter  and  pinch  of  salt.  When  boiling  hot,  add  2  heap- 
ing tbsp.  cornstarch,  which  has  been  dissolved  in  a  little 
cold  water,  stirring  rapidly  until  Avell  cooked.  Set  aside 
to  cool  slightlj^and  add  the  beaten  yolks  of  3  eggs.  Line 
pie  plate  with  rich  crust  partly  baked,  fill  with  lemon 
mixture  and  return  to  oven  and  bake,  while  beating  the 
wlpites  and  3  tbsp.  sugar.  Top  the  pie,  return  to  oven  to 
brown.    This  Avill  make  1  very  large  or  2  small  pies. 

— Mrs.  L.  Scharstein. 


Lemcn  Sponge  Pie 

1  cup  sugar,  1  lemon (  grate  entirely),  1' tbsp.  flour, 
heaping,  1  tbsp.  butter,  1  cup  sweet  milk  and  2  eggs. 

Cream  butter  and  sugar,  add  lemon  and  well-beaten 
yolks,  then  the  flour  and  milk  alternately,  lastly,  the 
stiffly-beaten  whites  of  the  eggs  folded  in.  Bake  in  the 
crust  in  a  slow  oven.  — Mrs.  M.  E.  Kurts. 

^  165 


Commercial  Trust 
and  Savings  Bank 

AT  FOUNTAIN  SQUARE  AND  DAVIS  STREET 

^vanston 


CAPITAL  AND  SURPLUS 

$250,000 


We  pay  3  per  cent  on  sa\)ings  accounts 


166 


NEIGHBORHOOD  COOK  BOOK 

Lemon  Prune  Pie 

1  cup  cold  water,  1  cup  sugar,  2  tbsp.  cornstarch,  li/^ 
cups  cooked  prunes  (pitted),  2  eggs,  i/4  tsp.  salt,  4  tbsp. 
lemon  juice,  grated  lemond  rind,  6  tbsp.  sugar.  Line  a 
medium-sized  plate  with  pastry  having  a  fluted  edge, 
and  bake.  Place  cornstarch,  salt,  1  cup  of  sugar,  and 
the  water,  in  a  double  boiler  and  cook  20  minutes.  Add 
carefully,  stirring  constantly,  the  egg  yolks  slightly 
beaten,  and  cook  until  very  thick.  Remove  from  the 
fire,  add  the  lemon  juice,  and  grated  rind  of  1  lemon. 
Set  aside  to  cool.  When  cold,  pour  over  the  prunes  and 
top  with  meringue  made  from  the  egg  whites  and  the 
6  tbsps.  of  sugar.    Place  in  a  slow  oven  to  set  and  brown. 

— Miss  Lillian  Cooley. 


Martha  Washington   Pie 

(Serves  10  people.) 

3  eggs  well-beaten,  1  cup  sugar,  li/^  cup  flour,  2  tbsp. 
water,  1  heaping  tsp.  baking  powder. 

Bake  in  tins,  split  while  warm  and  fill  with  the  fol- 
lowing : 

Filling 

1  cup  milk,  1  cup  sugar,  1  egg,  1  tbsp.  cornstarch 
dissolved  in  a  little  milk,  small  piece  of  butter. 
Cook  until  thick  and  put  between  layers. 

— Mr.  Jos.  Moore,  Chef. 
167 


NEIGHBORHOOD  COOK  BOOK 

Mock  Cherry  Pie 

1  lar^e  cup  cranberries,  'V4  cup  raisins,  1  eup  sucjar, 
l.tbsp.  flour,  1/2  ^^P  boiling  water,  pinch  of,  salt,  1 
dessert  spoon  vanilla.  Cut  up  the  cranberries  and 
raisins,  mix  with  sugar  and  flour,  and  pour  boiling  water 
over  all.    Add  vanilla.  — Mrs.  Jas.  C.  Carter. 


Nut-mince  Pie 

1  cup  walnuts  chopped  fine,  2  cups  apples,  1  cup 
seeded  raisins,  II/2  cup  sugar,  1  tsp.  allspice,  cinnamon 
and  cloves,  %  tsp.  salt,  i/^  cup  of  vinegar  mixed  with  1/2 
cup  of  water.  — Mrs.  W.  L.  Severance. 


Nut   Mince    Pie 

1  cup  nut  meats  chopped  fine,  2  cups  chopped  apple, 
1  cup  raisins,  14  cup  sugar,  14  tsp.  each  of  cinnamon, 
cloves  and  salt,  1  large  tbsp.  vinegar,  I/2  cup  fruit  juice 
(or  water),  1  tbsp.  flour,  or  cornstarch. 

— Mrs.  C.  H.  Hathawav. 


Rhubarb  Pie 

Cut  2  lbs.  of  rhubarb  into  small  pieces ;  if  it  is  young 
and  tender,  do  not  remove  skin.  Line  a  pastry  tin  with 
rich  crust ;  sprinkle  a  little  flour  and  sugar  in  the  bottom. 
Fill  in  the  rhubarb,  I/2  cup  nut  meats,  1  cup  sugar  and 
a  little  flour  over  the  top.  Add  1  tsp.  of  water.  Cover 
with  a  t^  crust  and  bake  slowly  for  about  %  of  an 
hour.    Makes  2  small  pies.  — A.  C.  K. 

168 


NEIGHBORHOOD  COOK  BOOK 

Rhubarb  Pie 

1  cup  rhubarl),  juice  of  1  lemdn,  1  cup  sugar,  butter 
size  of  an  egg,  1  cup  chopped  raisins,  1  egg. 
Mix  and  bake  with  upper  and  lower  crusts. 

—Mrs.  C.  M.  Parrish. 


Cream  Rhubarb  Pie 

11/2  cups  cooked  rhubarb,  2  egg  j^olks,  1  cup  sugar,  2 
tbsp.  cornstarch. 

Beat  egg  yolks  and  add  to  rhubarb.  Mix  sug^r  and 
corn  starch  and  add  to  egg  mixture  and  cook  until. thick. 
Add  large  piece  of  butter  and  fill  a  pie  crust  already 
baked. 

Beat  the  whites  of  eggs  to  a  stiff  froth.  Add  2  tbsp. 
of  sugar.     Spread  over  pie  and- brown. 

—Mrs.  S.  N.  Gustafson. 

Southern  Molasses  Pie 

1  cup  molasses,  i/^  cup  sugar,  1  tbsp.  butter  boiled 
until  it  thickens,  2  eggs  well  beaten.  Pour  syrup  on 
eggs  beating  vigorously  and  continually.  Flavor.  Care- 
fully pour  in  crust  and  bake.^-Mrs.  C.  H.  Hatha«*s^ay. 


'  South  Sea  Pie 

1/2  cup  sugar,  4  bananas  put  through  ricer.  Beat 
together  %  hour.  When  time  to  serve,  pour  into  a 
pastry  shell  and  cover  top  with  whipped  cream.  Is  also 
very  good  served  with  whipped  cream  withqnt  the  pastry 


qnt 


shell.  — Mrs.  G.  W.  Heavener. 

169 

9 


qr, 


NEIGHBORHOOD  COOK  BOOK 

y  Squash  Pie 

1  cup  squash,  3  eggs,  1  cup  sugar,  i  tsp.  ginger,  i/4 
tsp.  salt,  1  tsp.  cinnamon,  butter  size  of  a  small  egg,  1 
cup  milk.  Beat  the  eggs,  mix  with  other  ingi^edients, 
and  bake  slowly.  — Mrs.  A.  A.  Kendall. 


Strawberry  Pie 

Bake  a  bottom  crust.  Sugar  berries  and  keep  on  ice 
for  a  short  time.  Whip  1/2  pt.  cream  until  thick.  Add 
2  tbsp.  sugar.  Add  berries  to  crust  and  spread  cream 
over  top  and  keep  cold  until  ready  to  serve. 

— Mrs.U.  G.  Buck. 


Swiss   Pie 

1  pint  milk,  1  cup  sugar,  1  heaping  tbsp.  flour,  4 
eggs,  1  tsp.  almond  extract,  1  lb.  almonds  (blanched, 
roasted  and  browned),  1  cup  thick  cream,  10  candied 
cherries.  Put  milk  in  double  boiler  and  when  it  gets  hot, 
add  to  it  one-half  the  sugar  mixed  with  the  flour.  Beat 
the  eggs  and  add  to  the  rest  of  the  sugar.  Cook  the 
milk  mixture  for  10  minutes,  then  add  the  egg  mixture, 
stirring  constantly.  When  quite  thick,  remove  from 
fire  and  let  cool.  Then  add  almond  extract  and  almonds, 
reserving  2  tbsp.  Let  stand  until  cold  and  fill  pastry 
shell.  Whip  cream  until  very  stiff  and  cover  pie. 
SprinkJ.e  with  ajmonds,  and  with  a  pastry  tube  fancy 
border  around  th^  edges.  Use  cherries  around  the  border. 
Kep  in  cool  place  until  ready  to  serve. 

*^  —Mrs.  E.  W.  Keast. 

170 


NEIGHBORHOOD  COOK  BOOK 

Syrup  Pie 

1  cup  syrup,  1  tbsp.  sugar,  2  eggs  and  a  small  piece 
of  butter. 

Beat  eggs  well,  mix  in  syrup,  sugar  and  butter.   Bake 
in  bottom  crust.    Top  with  white  of  eggs  and  sugar. 

—Mrs.  W.  F.  Struebing. 


in 


GARAGES 

of  Character  and  Dignity 

If  you  own  a  car  or  if  you  contemplate  buying  one, 
you  certainly  want  a  BETTER  GARAGE.  The  life  and 
looks  of  your  car  depend  largely  on  its  being  properly 
housed  in  a  garage  where  it  can  be  properly  cared  for 
and  away  from  weather  conditions  when  not  in  actual 
service.     .BETTER  GARAGES  SUPPLY  THIS  NEED. 

Cairo  Building  Material  Co. 

Phones:   Evanston  7614-4255 
1230  LEO\  PLACE,  Evanston,  Illinois 


Office:   Main  2722  Works:   Boulevard  2120 

Federal  Iron  Works 

Structural  and  Architectural  Iron 

807  Stock  Exchange  Building 
30  N.  La  Salle  Street 
CHICAGO 

Works:   3545-55   Shields  Avenue,   Chicago 

172 


Soups 


173 


NEIGHBORHOOD  COOK  BOOK 


SOUPS 


Cream  of  Asparagus  Soup. 

1  can  or  1  bunch  asparagus,  1  qt.  milk,  1  pt.  water, 
1  egg  or  1/2  pint  cream,  1  slice  onion,  2  tbsp.  Snowdrift, 
3  tbsp.  flour,  1  tsp.  salt,  dash  cayenne. 

Peel  the  asparagus,  cut  it  into  dice  and  put  it  over 
the  fire  in  the  water;  when  tender,  press  through 'a 
colander.  Add  the  cayenne  and  onion  and  put  it  aside 
to  reheat.  Eub  together  the  Snowdrift  and  flour;  add 
them  to  the  heated  milk,  stir  until  it  just  reaches  the 
boiling  point  and  add  the  salt.  Take  from  the  fire, 
add  the  asparagus  liquor,  the  yolk  of  the  egg,  beaten, 
and  pour  slowly  into  the  tureen  over  the  well-beaten 
white  of  the  egg  or  the  cream  whipped  stiff.  This  soup 
cannot  be  reheated  after  mixing. 


Cream  of  Celery  Soup 

3  stalks  celery,  3  cups  milk,  1  slice  onion,  1  tsp.  salt, 
2  tbsp.  butter,  2  tbsp.  flour,  ^4  tsp.  pepper,  1  cup  cream. 
Break  celery  into  1  inch  pieces  and  pound  in  a  mortar. 
Cook  in  double  boiler  with  onion  and  milk  20  minutes. 
Remove  onion.  Heat  the  butter,  add  flour  and  season- 
ings. Add  first  %  cup  and  gradually  the  rest  of  the 
celery  broth,  and  the  cream.  Cook  until  smooth  and 
slightly  thickened  and  serve  at  once. 

— ^IMrs.  J.  L.  Denman. 

175 


NEIGHBORHOOD  COOK  BOOK 

Cream  of  Com  Soup 

1  pint  grated  green  corn  or  1  can  corn,  1  quart  milk 
or  stock,  1  pint  cold  water,  II/2  cups  medium  white  sauce, 
1  slice  of  onion,  salt  and  pepper  to  taste. 

Cook  the  corn  in  the  water  30  minutes  stirring 
frequently ;  press  through  a  colander.  To  the  liquid  add 
the  cream  sauce,  stock  or  milk  and  seasonings.  Serve 
with  croutons.  —Mrs.  Maude  Scanlan. 


Cream  of  Corn  Soup 

y2  can  corn,  chopped  fine,  1  tbsp.  butter,  2  tbsp. 
floui*,  1  quart  milk,  i/^  cup  cream. 

Mix  together  butter  and  flour,  add  milk  and  let 
boil;  add  corn,  salt  and  pepper  (or  a  little  kitchen 
bouquet  if  liked),  just  before  serving  add  i/^  cup 
whipped  cream.  — Mrs.  W.  A.  Brodkorb. 


Mrs.   B's  Chowder 

Boil  4  or  5  cups  potatoes  cut  in  cubes,  in  salted  water. 
Cut  1  pound  lean  salt  pork  in  small  pieces  and  fry  until 
brown.  Take  pieces  of  pork  from  fat  and  add' to  drained 
potatoes,  1  medium-sized  onion,  fried  in  the  pork  fat  but 
not  too  brown ;  add  as  much  flour  as  fat  will  take,  add 
1  pint  milk,  or  more  if  needed,  to  make  a  cream  sauce. 
Season  with  salt  and  pepper.  Add  1  large  can  of  fish 
flakes  to  this  mixture,  then  the  pork  and  potatoes. 

Good  served  with  toast. 

— Mrs.  W.  F.  Brugman. 

176 


NEIGHBORHOOD  COOK  BOOK 

Potato  Chowder 

6  potatoes  cubed,  3  medium-sized  onions,  sliced  fine, 
1  slice  of  salt  pork,  cubed  and  fried  slowly  until  a  light 
brown ;  add  potatoes,  onion,  salt  and  pepper.  Cover 
Avith  water  and  simmer  30  minutes.  Add  4  cups  of  milk 
and  stir  in  1  tbsp.  flour  wet  with  some  of  the  milk.  Boil 
again  and  serve.-  -     - 

For  other  chowder  add  clam,  oyster,  tomato,  fish, 
or  tuna,  just  before  the  milk. 

— Mi;s.  H.  G.  Smith. 

Cream  of  Tomato  Soup 

(That  will  not  curdle.) 

11/2  cups  canned  tomatoes,  2  tbsp.  butter,  1  tbsp.  corn- 
starch, speck  of  sugar,  1  slice  of  onion,  ly^  cups  milk, 
salt  to  taste. 

Cook  onion  with  the  tomatoes  10  minutes  and  I'ub 
through  strainer.  Make  tomato  sauce,  using  the  butter, 
cornstarch,  tomato  stock  and  seasonings.  Allow  this  mix- 
ture to  become  vei^y  cold.  When  ready  to  serve,  combine 
it  with  the  milk  which  should  be  cold.  Heat  in  double 
boiler  and  serve.  This  will  not  curdle  if  method  is  fol- 
lowed. — Mrs.  H.  R.  Putnam. 

Canned  Tomato  Soup 

14  quarts  tomatoes,  14  stalks  celery,  6  bay  leaves,  21 
cloves,  7  onions.     Boil  together  until  tender  and  strain. 

Add  14  tbsp.  butter,  14  tbsp.  flour,  8  tbsp.  salt,  12 
tbsp.  sugar,  1  tsp.  paprika.  Let  boil  a  few  minutes,  pour 
into  glass  jars  and  seal.  — Mrs.  U.  G.  Buck. 

177 


HESS   BROS.   CO. 

(Not   Inc.) 
CtT    STOAE    CONTRACTORS 

Office  and  Yards:    716  PITNER  AA'ENUE 

Phone  Evanston   4191  Evanston,  111. 

Let    Us    Call    for    Your    Laundry 

Evanston   Hand   Laundry 

David  Tapper,   Proprietor 

1029-1031   CHICAGO  AVEXl'E  Evanston,  111. 

Telephone  756 

Phone  4400 

G.  F.  KNIGHT 

GENERAL  CARPENTER,  CONTRACTOR 
AND  BUILDER 

535  JUDSON    AVE.  EVANSTON,    ILL. 


We    Specialize    in 

Buick  and  Cadillac   Cars   and   General    Overhauling^. 

Accessories,   Cylinder   Regrinding,   Battery   Service,   Michelin 

and   Converse   Cord    Tires,    Michelin    Ring-shaped    Tubes 

Welding  and  Brazing 

CENTRAL   PARK   GARAGE 

2822   CENTRAL    .STREET  Evanston,    III. 

Telephone    785 
ARTHUR  HALLSTROM  PHILIP    G.    SCULL 

178 


NEIGHBORHOOD  COOK  BOOK 

Cream  Tomato  Soup 

1  pint  stewed  tomatoes,  rubbed  through  a  strainer 
to  remove  seeds  and  skins.  Return  to  stove  and  add  i/4 
tsp.  soda.  11/2  pints  milk  and  a  pinch  of  soda,  heated. 
Pour  in  the  tomatoes,  season  with  salt,  pepper  and  but- 
ter, bring  to  the  boiling  point  and  serve  at  once. 

—Mrs.  U.  G.  Buck. 

Lima  Bean  Soup 

Soak  1  cup  lima  beans  over  night,  cook  in  3  cups 
of  water  until  soft,  mash  through  a  strainer,  add  1 
onion,  1  stalk  of  celery  and  1  carrot  cut  into  fine 
pieces,  and  2  tablespoons  butter.  Cook  6  minutes 
without  browning.  Add  %  tbsp.  flour,  stir  well,  and 
add  to  the  first  mixture.  Add  2  cups  of  hot  milk, 
seasoned  with  salt  and  pepper,  and  3  tbsp.  of  catsup. 

— Mrs.  L.  Matthews. 

Lobster  Soup 
1  small  can  lobster,  1  quart  hot  water.    Boil  until  soft. 
Strain  through  a  colander ;  add  1  quart  milk ;  season  with 
butter,  salt  and  pepper.    Serve  hot. 

—Mrs.  U.  G.  Buck. 

Potato  Sfoup 

Cook  3  potatoes,  1  onion,  and  2  stalks  of  celery  in 
salted  water.  When  soft,  mash  and  add  2  tbsp.  of  butter, 
1  tbsp.  of  flour;  mix  the  flour  in  well  and  add  2  or  3 
cups  of  milk.  Season  with  salt  and  pepper.  Let  come 
to  a  boil  and  serve  at  once.    Serves  6  persons. 

— Mrs.  C.  Johnson. 
179 


NEIGHBORHOOD  COOK  BOOK 

Scotch  Broth 

1  medium-sized  soup  bone,  1  cup  yellow  peas  and 
barley,  %  cup  each  carrot,  parsnip,  turnip  and  cabbage, 
chopped  fine,  1  leek  or  onion,  sprig  of  parsley,  water, 
salt. 

Boil  the  soup  bone,  peas,  barley  and  salt  for  an  hour, 
add  the  other  vegetables  and  cook  an  hour  longer.  A 
tomato  may  be  added  if  liked. 

—Mrs.  Thomas  Savage. 


Soup 

1  lb.  boiling  beef,  1  onion  sliced  fine,  1  can  tomatoes, 
celery,  1  cup  barley,  salt  and  pepper  to  taste. 

Boil  slowly  3  hours.  — Mrs.  I.  Mogren. 


Spinach  Soup 

4  tbsp.  butter,  3  tbsp.  flour,  1  pint  milk,  1  pint  finely 
chopped  cooked  spinach  and  juice,  salt  and  pepper.  . 

Melt  butter,  add  flour  and  stir  until  well-blended; 
add  the  milk;  continue  stirring  until  thick,  then  add  the 
spinach,  juice  and  seasoning.  Cook  for  several  minutes. 
The  well-beaten  yolk  of  an  egg  may  be  added  just  before 
serving  if  desired.  — Mrs.  Milton  F.  Collion. 


»,  .V- 


Vegetable  Goulash 

1  tbsp.  butter,  1  cup  cheese,  1  can  tomato  soup,- 1  can 
corn,  2  pimentos,  1  egg,  y^  tsp.  salt,  i^  tsp.  paprika: 

Serve  on  toast  with  or  without  a  rub  of  garlic.  Will 
serve  12  persons.  — Mrs.  Warren  Edwards. 

ISO 


NEIGHBORHOOD  COOK  BOOK 

Wartime  Cream  of  Tomato  Soup 

1  quart  tomatoes,  1  small  onion,  1  small  stalk  of 
celery,  1  tsp.  sugar,  a  few  pepper  corns,  1  quart  milk,  14 
tsp.  soda,  1  tbsp.  butter,  2  cups  cooked  oatmeal,  salt. 

Cook  together  tomatoes,  onion,  celery,  sugar  and 
pepper  corns.  Rub  through  a  sieve ;  heat  again  to  boiling 
point  and  add  soda,  stir,  and  skim.  Scald  the  milk,  add 
to  the  tomato  stock,  stirring  constantly,  add  salt  and 
butter ;  just  before  serving  add  the  cooked  oatmeal.  Cook 
in  double  boiler.  — Mrs.  C.  A.  Klein. 


181 


Meats  and  Poultry 


183 


SPECIAL  NOTICE 
FOR  FANCY   DINNER   PARTIES 

BEEF  TENDERLOINS 

FANCY  SQUABS  CROWN  OF  LAMB 

FANCY  CHICKEN  BREASTS 

Put  up  in  any  style 

FANCY  POULTRY,  BUTTER  AND  EGGS 

We  also  handle  a  complete  line  of  STAPLE  GOODS 

SEE 

702  Main  Street 

THE  HOUSE  OF  QUALITY 

Phone  777-78-79  EVANSTON 


Phone   Evanston    2177 

Fred  W.  Hedblom 

SHEET  METAL  WORK 

912  Crain  Street 
Evanston,   111. 

Avoid  delay  by  placing  your  orders  early  for 

Refrigerator    and    Furnace    repairs. 
We  repair  Gutters,  Downspouts  and  Chimneys. 


184 


NEIGHBORHOOD  COOK  BOOK 


MEATS  AND  POULTRY 


Beef  Loaf 

■I  I  "  '  ; 

2  lbs.  beef,  1  lb.  pork,  chopped,  8  crackers,  powdered, 
V2  ^^^P  niilk,  1  e»^,  salt  and  pepper  to  taste. 

Mix  thoroughly,  shape  in  baking  pan,  sprinkle  with 
cracker  crumbs,  place  2  strips  ,0;f  .bacon  on. ..  top.  Put 
enough  water  in  pan  to  bake  nicely ;  let  it  simmer  low  to 
make  brown  gravy.  For  f^pecial  occasions,  place  3  hard- 
boiled  eggs  in  the  center  of  loaf  before  putting  in  oven. 

— Mrs.  Ada  Saxer,  Si.  Louis,  Mo. 

Beef  Loaf 

'  To  1  pound  ground  round  steak,  1  shredded  wheat 
biscuit 'cn-umbled  fine,  1  egg,  1/2  cup  milk,  1/0  tsp.  poultry 
dressing,  salt  and  pepper.  Mix  together,  form  in  roll  and 
bake  from  %^  to  1  hour  slowly.  When  made  larger  a 
row  of  hard-boiled  eggs  may  be  placed  through  the 
center  before  baking.  — Mrs.  N.  H.  By  am. 

Scalloped   Brains 

Soak  calves  brains  in  cold  water  1  hour.  Parboil  in 
salted  water  10  minutes,  remove  the  skins.  Butter  bak- 
ing dish,  put  in  a  layer  of  the  brains,  sliced,  then  a 
laj^er  of  bread  crumbs,  sprinkle  with  salt  and  popper, 
dot  with  butter.  Continue  until  your  dish  is  nearlyfull. 
Cover  with  milk  and  bake;%  hour  in  moderate  oven^ 

— Mrs.  C.  E.  Johnson. 

.  185 


NEIGHBORHOOD  COOK  BOOK 

Chili   Con   Came 

1  onion,  1  quart  tomatoes,  3  peppers  (small,  and 
chopped  fine),  1  lb.  ground  round  steak,  1  can  kidney 
beans  or  Mexican  Chili  beans. 

Chop  onion  very  fine  and  brown ;  add  meat  and 
brown.  Stir  into  this  1  quart  tomatoes,  the  beans  and 
the  peppers.  Season  A\dth  salt,  pepper  and  2  tsp.  Chili 
powder.  Cook  slowly  until  the  peppers  are  well  done 
and  the  desired  thickness  is  obtained. 

—Mrs.  H.  W.  Corke. 


Chili   Con   Carne 

Brown  1  onion  in  hot  lard,  add  1  lb.  hamburg  steak ; 
brown ;  then  add  1  pint  tomatoes,  1  tsp.  salt,  %  l^p.  Chili 
powder,  1  cup  water;  simmer  1  hour  and  add  1  can 
kidney  beans.    Simmer  1  hour  or  more. 

— Mrs.  M.  L.  Wigginton. 


Chili  Con  Carne 

1  lb.  round  steak  ground,  1  can  kidney  beans  or 
macaroni,  1  can  Campbell's  Tomato  Soup,  3  medium- 
sized  onions,  2  tbsp.  bacon  drippings.  Put  drippings  in 
a  frying  pan,  add  sliced  onions  and  meat,  and  fry  until 
done.  Heat  tomato  soup  and  beans,  and  when  meat 
is  done,  combine,  and  season  to  taste. 

— Mrs.  Andrew  Leaf. 

186 


NEIGHBORHOOD  COOK  BOOK 

"Chili"  Kidney  Beans  and  Hamburg 

Fry  1  large  onion  in  2  tbsp.  crisco  and  butter.  Make 
1  lb.  hamburg  steak  into  small  flat  cakes,  roll  in  flour 
and  brown  in  skillet  with  onions,  putting  onions  to  one 
side.  Add  1  tbsp.  flour  and  1  pint  water,  cook  untiL 
gravy  is  thick,  add  1  can  kidney  beans,  cooking  slowly 
1/2  hour ;  add  1  tsp.  Chili  powder,  cook  10  minutes.  Serve 
hot.  — Mrs.  M.  V.  Smurr. 


Chop  Suey 

%  pound  veal,  %  pound  pork,  %  pound  beef,  4  large 
onions,  2  stalks  celery,  2  cups  water,  3  tbsp.  molasses,  3 
tbsp.  Oriental  Sho  You  Sauce. 

Cut  meat  fine  and  fry  until  very  brown;  add  molas- 
ses and  Sho  You  sauce.  Dice  onions  and  celery  and 
place  with  meat  in  deep  kettle,  add  water  and  cook  for  % 
hour.  Season  to  taste  and  thicken  a  very  little  with 
flour.    Serve  with  boiled  rice. 


Boiled  Rice  for  Ch/op  Suey 

Cook  the  rice  until  tender  in  salted  water.  Drain 
through  a  colander  and  let  cold  water  run  on  it.  Re- 
heat in  double  boiler  or  the  oven. 

Mrs.  Elmer  A.  Johnson. 
187 


NEIGHBORHOOD  COOK  BOOK 

Chop  Suey 

1  pound  sausage  and  hamburg,  1  small  package 
s])aghetti,  6  small  onions,  1  pint  tomatoes,  1  tbsp.  sugar, 
butter. 

Slice  onions  and  fry  in  butter  until  brown ;  cook 
spaghetti  until  tender.  Mix  all  together  and  cook  10 
minutes.  — Mrs.  C.  M.  Parrish. 


Chop  Suey  ^ 

lYo  pounds  beef,  I/2  pound  pork,  simmer  %  hour  in 
1  "tbsp.  drippings,  add  1  tbsp.  molasses,  1  tsp.  salt  and 
simmer  20  minutes  longer.  Cook  II/2  cups  chopped 
celery  and  IV2  cups  chopped  onion  till  tender;  add  to  the 
meat  and  c,ook  15  minutes.     Serve  with  steamed  rice. 

.       —Mrs.  U.  -G.  Buck. 


Chop  Suey 

y2  lb.  lean  beef,  ^2  lb.  lean  pork,  3  cups  celery,  2 
cups  onion,  1  tbsp.  fat,  1  thsj).  sugar,  2  tbsp.  Chop  Suey 
sauce,  (or  more),  1  tbsp.  cornstarch,  14  tsp.  salt,  dash 
of  black  pepper. 

Heat  fat  in  large  skillet.  Add  meat,  cut  fine.  Stir 
occasionally  and  let  fry  until  nearly  done..  Add  celery 
and  onion,  cut  into  small  bits;  also  about  a  cup  of  water, 
chop  suey -sauce,  sugar,  salt  and  pepper.  Cook  15  min- 
utes with  coA^er,  mix  coi'nstarch  in  cold  water  and  add, 
cooking  until  done.  Enough  for  4.  Serve  with  rice, 
boiled  .or  steamed.  — Mrs.  Frank  Camp. 

188 


NEIGHBORHOOD  COOK  BOOK 

Creamed  Bacon 

(Serve  with  corn  bread.) 

l^  lb"  bacon — slices  %  inch  thick,  1  quart  milk,  2 
tbsp.  flonr. 

Soak  bacon  in  milk  for  several  hours.  When  ready 
to  use,  drain,  dip  slices  of  bacon  in  flour  and  fry  slowly. 
Remove  from  pan ;  add  flour  and.  milk  in  which  bacon 
was  soaked  to  m^e  a  thick  gravy.  Pour  gravy  oevr 
bacon  and  serve  with  corn  bread  or  muffins.  Enough 
for  4.    A  good  luncheon  or  supper  dish. 

— Mrs.  Frank  Camp. 


Curried  Lamb 

Put  4  cups  lamb,  cut  in  small  pijiees,.in  a  kettle;  cover 
with  cold  water  and  bring  to  the  boiling  point ;  pour  off 
the  water  and  rinse  the  meat  in  cold  water.  Return  to 
kettle  and  add  1  quart  boiling  water,  1  large  onion,  1 
stalk  celery,  3  sprigs  thyme,  3  sprigs. paisley.  Simmer 
slowly  until  meat  is  tender;  remove  meat  and  strain  the 
liquor. 

Melt  2  tbsp.  butter,  add  2  tbsp.  flour  and  1  tsp. 
curry  powder,  salt,  pepper,  and  strained  liquor.  Cook 
3  minutes,  add  meat,  reheat  and  serve.  Garnish  with 
boiled  rice.  — Mrs.  C.  E.  Johnson. 


189 


Telephone  Franklin   678 


Phillips,  Getschow  Co. 

ENGINEERS  &  CONTKACTOKS 


Heating,  Ventilating,  Power 


128-130  W.  Kinzie  Street 
CHICAGO 


Phone  2381 


Delaney  &  Doran 

COFFEES,  TEAS 

EXTRACTS,   SPICES 


510  MEACHAM  AVENUE 
PARK  RIDGE,  ILL. 

Regular  Deliveries  Made  Sent  Anywhere 

to  All  North  Shore  Towns  by 

Auto  Trucks  Parcel  Post 


190 


NEIGHBORHOOD  COOK  BOOK 

Deviled  Steak 

1  flank  steak,  1  large  onion,  2  tbsp.  butter,  2  tbsp. 
flour,  Yg  tsp.  paprika,  1  tsp.  each  mustard,  salt  and 
pepper,  3  tbsp.  vinegar,  2  cups  hot  water. 

Melt  butter  in  frying  pan  and  brown  onion,  remove 
onion,  cut  the  steak  in  pieces,  dredge  lightly  with  flour 
and  fry  in  the  butter  until  brown ;  add  the  other  in- 
gredients and  2  cups  hot  water.  Cover  closely  and  sim- 
mer until  meat  is  tender,  about  an  hour.  Serve  on  hot 
platter  and  garnish  with  fried  potatoes.  Will  serve 
6  people.  — Mrs.  C.  E.  Johnson. 


Flank  Steak  Roast 

About  2  lb.  flank  steak,  pound  well.  Place  in  roaster. 
Cover  with  1  can  small  green  peas,  1  can  tomatoes,  1 
finely-chopped  onion,  season  to  .taste.  Bake  slowly  until 
steak  is  tender.  — Mrs.  James  H.  Morey. 


Baked  Ham 

Parboil  about  I/2  hour,  remove  skin  from  whole  or  V2 
ham;  place  in  roasting  pan;  cover  fat  part  with  brown 
sugar  and  stick  in  cloves  in  some  simple  design.  Pour 
around  1/2  cup  each  of  vinegar  and  water.  Roast  very 
slowly  or  at  300  degrees,  for  4  or  5  hours  until  tender. 
Serve  hot  or  cold.    Cut  in  thin  slices. 

— A  Friend. 

191 


NEICHBOI^HOOD  OOOK  BOOK 

Ham  Loaf 

1  ])ound  liam,  2  pounds  lean,  fresh  pork,  chopped,  1 
cup  milk,  2  eggs,  1  cup  bread  crumbs,  salt  and  pep])er. 

Mix  together  and  shape  in  loaf;  place  in  baking  pan, 
put  bread  crumbs  on  top  and  pour  over  it  1  can  tomato 
SOU]).  Bake  2  hours  in  slow  oven.  Chopped  onion  may 
be  added.  — ^Irs.  W.  A.  Brodkorl). 

Ham  Loaf 

Chop  IY2  pounds  raw  ham,  II/2  pounds  round  steak, 
1/2  pound  fresh  pork ;  mix  and  add  2  well-beaten  eggs 
and  1  cup  bread  crumbs.  Bake  1  hour.  Use  no  season- 
iiig-     V2  recipe  enough  for  small  family. 

— Mrs.  Don  Crawford. 

Southern  Hash 
^^rown  1  lb.  ground  round  steak  in  frying  pan ;  add 
1  large  onion,   1  sweet  green  pepper  and  3  .tomatoes, 
chopped.     Boil  1  cup  rice,  and  when  done  add  to  the 
meat,  also  1  egg  well-beaten,  salt  and  pepper. 
Place  in  buttered  pan  and  bake  I/2  hour. 

— Mrs.  Fred  Mumm. 

Head  Cheese 

5  lbs.  fresh  pork  shoulder,  4  lbs.  veal,  salt  and  spices. 

Cook  together,  with  a  veal  shank  to  make  sure  your 
cheese  will  stiffen,  until  meat  is  well  done.  When  meat 
is  cold,  cut  in  small  pieces,  season  with  salt  and  spices. 
Tie  meat  in  towel  very  tight  and  place  in  boiling  broth. 
Kemove  when  meat  is  thorovighly  heated  and  set  in  cool 
place  with  a  weight  on.  — Mrs.  C.  U.  Olson. 

192 


NEIGHBORHOOD  COOK  BOOK 

Pilaf   of   Lamb 

1/2  cup  rice,  2  cups  cold  chopped  lamb,  2  tbsp.  butter. 

Boil  rice  in  plenty  of  boiling,  salted  water,  until 
tender.  Drain,  mix  with  the  finely-chopped  lamb,  season 
with  salt,  pepper,  celery  salt  and  butter.  Return  to  fire 
and  heat  through;  tuni  in  a  greased  tin  mould.  Place 
in  oven  10  minutes  or  until  the  Pilaf  will  keep  its  form 
when  turned  out  of  the  mould.    Serve  with  tomato  sauce. 

— Mrs.  C.  B.  Coon. 

Meat  Loaf 

iy2  pounds  round  steak,  I/2  pound  lean  veal,  % 
pound  lean  pork ;  grind  together  tAvice.  Add  2  eggs  well 
beaten  and  1  cup  of  moistened  bread  crumbs,  1  tsp.  salt 
and  pepper.    Mould  in  loaf  and  bake  IV2  hours. 

— ^Mrs.  C.  J.  Preston. 

Noodles 

2  well-beaten  eggs,  %  tsp.  salt,  flour  enough  to  make 
quite  stiff.  Roll  thin,  let  dry  2  hours.  Cut  in  strips 
and  cook  with  meat  or  chicken  1  hour. 

— Mrs.  Emma  Foster. 

Pilaf 

1  11).  ground  round  steak,  1  cup  dry  rice,  2  cups 
tomato  pulp,  1  quart  boiling  water,  1  chopped  onion, 
salt  and  pepper. 

Mix  together,  and  bake  1  hour.  If  too  drj^  add  milk 
a  short  time  before  taking  from  oven. 

— ^IVIrs.  S.  I.  Koogle. 

193 


NEIGHBORHOOD  COOK  BOOK 

Pigs   in   Blanket 

2  lbs.  round  steak  cut  in  strips  about  2  inches  wide 
and  4  inches  long.  Lay  a  strip  of  bacon,  piece  of  bread 
and  slice  of  onion  on  strip  of  steak  and  season  with 
pepper  and  salt.     Roll  up  and  fasten  with  toothpick. 

Fry  in  bacon  drippings  until  thoroughly  done.  Add 
water  and  allow  to  simmer  about  1  hr.,  or  until  tender. 
Remove  meat  and  thicken  with  flour,  for  gravy. 

— Mrs.  Andrew  Leaf. 


Pork  Chops  with  Apples 

6  pork  chops,  3  tbsp.  flour,  i^  tsp.  sage,  %  tsp.  salt, 
2  cups  hot  water,  y^  cup  raisins,  3  tart  apples,  1  tbsp. 
vinegar,  14  cup  brown  sugar. 

Sprinkle  chops  with  sage  and  salt  and  brown  in  pan. 
Remove  to  shallow  baking  dish.  On  each  chop  place 
y<2,  an  apple,  pared,  cored  and  filled  with  brown  sugar. 
Into  the  fat  in  pan  put  flour  and  salt;  bro^vn,  adding 
water  to  make  gravy;  brings  to  boil  stirring  constantly; 
add  vinegar  and  raisins.  Pour  over  chops  and  bake  until 
apples  are  tender.  — ^Alrs.  Ed.  Holtz. 


Potatoes  and  Chops 
Peel  and  slice  enough  potatoes  to  nearly  fill  a  casser- 
ole. Cut  fine  2  stalks  of  celery.  Place  a  layer  of 
celery  in  casserole,  then  a  layer  of  potatoes;  continue 
until  nearly  full.  Season,  and  cover  with  five  or  more 
pork  chops.  When  chops  are  half  done,  turn.  Bake 
slowly.  — ^Ii'^-  James  H.  ^lorey. 

194 

V 


NEIGHBORHOOD  COOK  BOOK 

Potatoes  and  Ham 

Cut  potatoes  in  thick  slices  and  lay  in  buttered 
roaster  or  casserole.  Sprinkle  with  finely-chopped 
onion,  salt,  pepper  and  a  little  flour ;  place  over  them  a 
layer  of  ham,  cut  in  slices,  then  another  layer  of  potatoes. 
Nearly  cover  with  milk  and  bake  in  a  slow  oven  1  hour. 

—J.  N.  W. 


Pot  Pie  or  Dujnplings 

1  egg  well-beaten,  1  cup  cold  water,  pinch  salt,  2 
tsp.  baking  powder,  flour  to  make  a  stiff  dough.  Stir 
well.  Drop  into  gravy  by  small  spoonfuls.  Be  sure  not 
to  crowd  too  many  in  a  kettle.  Cook  8  minutes  without 
removing  cover,  turn  over  and  cook  several  minutes 
longer.    Will  serve  6.  — Mrs.  C.  A.  Wright. 

Pork  Turkeys 

Have  the  pork  chops  cut  thick  and  sliced  through 
almost  to  the  bone,  fill  the  chop  with  dressing  made  as 
for  turkey,  sew  up  the  top  and  bake  until  tender,  the 
first  half  hour  quickl}^  then  finish  slowly. 

— Mrs.  N.  H.  Byam. 

Round  Steak  with  Onions 

Take  a  thin  slice  of  round  steak,  season  with  salt  and 
pepper,  pound  in  as  much  flour  as  it  will  hold.  Heat  a 
generous  amount  of  fat  or  butter  in  a  frying  pan ;  brown 
meat  well  on  both  sides.  Cover  closely,  let  simmer  1 
hour,  or  until  tender. 

195 


WHOLESALE         Telephone  Evanston   7285         RETAIL 

BOULEVARD  FLORISTS 

Joljn    F.    Broadbeck,    Prop. 

CUT    FLOWERS    AND    PLANTS 

600-620  SOUTH  BOULEVARD  EVANSTON,   ILL. 

M.   P.   II  O  S  E  N  D  A  H  L 

INTERIOR    DECORATOR 

General  Painting 

1108    ELl^nVOOD    AVENUE 

Telephone   614  EVANSTON,    ILL. 

Agent  C.  &  N.  W.   R.  R.  Notary  Public 

Phone   909 

W.  G.  NORKETT 

Attorney  and  Coiinsellor-at-Ijaw 

Real  Estate  and  Loans,  Insurance  and  Investments 

C.  &  N.  W.  DEPOT  MAIN  STREET,  Evanston 

C.  H.  ADAMS  &  CO. 

ELECTRIC    CONTRACTOR 
Rei>airs  of  household  appliances  a  Specialty 

Vases  wired   for   Electric   lights 
1131  EL]\r\VOOD  AVENUE  Tel.    1268 

C.  D.   Macpherson  C.   C.   Flinn 

C.  D.  M  A  C  P  H  E  R  S  0  X 

DECORATOR 

1570    SHERMAN  AVENUE 

Evanston,  111. 

WE  SPECIALIZE  IN  EVANSTON  PROPERTY 

E.    E.    Stults   Realty    Co. 

1915  CENTRAL  STREET 

Ph.  Evanston   8080 


196 


NEIGHBORHOOD  COOK  BOOK 

Fry  4  or  5  medium-sized  onions  sliced  fine,  in  2  tbsp. 
fat,  until  flossy  and  brown.  Season  with  salt  and  pep- 
per. Place  meat  on  hot  platter;  cover  with  the  onions. 
Add  a  few  tbsp.  water  to  the  gravy  in  pan.  Stir  until 
smooth,  serve  at  once. 

— Mrs.  H.  R.  Putnam. 

Round  Steak  and  Potatoes 

Place  individual  pieces  of  thick  round  steak  in 
greased  casserole.  Season  with  salt,  pepper  and  finely- 
chopped  onion ;  sprinkle  with  a  little  flour. 

Pare  medium-sized  potatoes  and  place  over  meat. 
Pour  a  can  of  tomatoes  over  this  and  bake  in  very  slow 
oven  2  or  3  hours.  — A.  C.  K. 

Savory  Round  Steak 

Take  a  piece  of  round  steak  about  1  inch  thick,  cut  in 
pieces  and  brown  well  in  frying  pan.  Cover  with  water 
and  simmer  for  1  hour.  Cook  a  bunch  of  carrots  and 
6  large  onions  until  almost  tender.  Place  over  the 
meat  and  let  simmer  for  1^  hours  longer.  1  can  of 
peas  may  be  added. 

— ^Mrs.  Frank  Flavelle. 

Spanish  Steak 

Take  l^/^  pounds  of  ground  round  steak  and  fry 
enough  to  crumble  nicely.  Turn  in  a  quart  of  tomatoes, 
2  medium  sized  onions,  cut  fine.  Salt  and  pepper  to 
taste  and  let  simmer  slowl  for  3  hours. 

— Mrs.  Clara  Smith. 

197 


NEIGHBORHOOD  COOK  BOOK 

Sauerkraut  and  Spare-ribs 

1  can  sauerkraut  (14  cts.),  2  lbs.  spare-ribs.  Make 
a  mound  of  the  kraut  in  the  center  of  a  covered  roaster, 
lay  the  ribs  on  this  mound ;  salt  and  pepper  to  taste.  Put 
in  a  hot  oven  for  20  min.,  then  lower  gas  to  minimum 
and  continue  to  cook  for  2  hrs.  with  no  further  atten- 
tion. — Mrs.  H.  S.  Camp. 

Fried  Sausage  Rolls 

Roll  thin  a  rich  biscuit  dough;  cut  with  a  biscuit 
cutter.  Fry  link  sausages ;  while  hot  roll  one  link  in  each 
round  of  dough,  pinch  the  ends  together.  Bake  in 
medium  oven.    Serve  on  a  hot  platter  with  brown  gravy. 

— 'Mrs.  Thomas  Savage. 

Veal  or  Beef  Birds 

Use  veal  steak  or  thin  round  steak ;  cut  the  meat 
into  pieces  about  3  bj^  4  inches,  fill  wdth  dressing  used 
for  fowls,  fold  and  tie  with  strings.  BrowTi  well  on  both 
sides  in  lard  or  mazola,  with  tiny  pieces  of  onion.  Bake 
in  oven  until  tender.  — Mrs.  N.  H.  Byam. 

Veal  Birds  or  Mock  Chicken 

Cut  veal  steak  into  2  inch  squares.  Place  a  small 
piece  of  salt  pork  on  each  piece  and  roll.  Fasten  with 
toothpicks.  Season  and  roll  in  flour;  brown  well  in 
butter  and  lard.  Remove  veal  from  pan  and  make  gravy. 
Put  veal  in  gravy,  cover  pan  closely  and  bake  slowly  1 
to  2  hours.    Sprinkle  with  chopped  parsley  when  serving. 

— Mrs.  Hunter  Netherv. 
198 


NEIGHBORHOOD  COOK  BOOK 

Veal  Loaf 

Boil  1  large  or  2  small  veal  shanks  until  the  meat 
falls  from  the  bone.  Shred  the  meat  and  add  4  hard 
boiled  eggs,  chopped,  and  1  cup  cracker  crumbs.  Season 
with  salt  and  pepper. 

Boil  down  the  liquid  to  2  cups  or  less ;  add  this  to  the 
meat  mixture.  Place  in  a  mould  and  set  on  ice  until 
cool  enough  to  slice.  — Mrs.  H.  G.  Smith. 

Veal  Loaf  with  Muchroom  Sauce 

1%  pounds  veal,  li/^  pounds  round  steak,  I/2  inch 
slice  salt  pork,  chopped  3  times,  3  sprigs  parsley  and  a 
small  onion  chopped  fine,  2  eggs  well-beaten,  1  cup 
bread  crumbs  soaked  in  enough  cold  water  to  soften 
crumbs.    Seasonings  to  taste.    Bake  slowly  2  to  3  hours. 

Mushroom  Sauce 

Melt  2  tbsp.  butter,  add  2  tbsp.  flour,  the  liquid 
drained  from  1  small  can  mushrooms  and  enough  milk 
to  make  a  medium  white  sauce.  Just  before  serving, 
add  the  mushrooms  chopped  fine.     Serves  12  people. — 

—Mrs.  E.  Duble. 

Veal  Stew  with  Dumplings 

Cut  into  cubes,  one  pound  of  boneless  veal  and  fry 
in  a  hot  pan  for  ten  minutes.  Turn  into  a  kettle  and 
add  boiling  water  to  cover,  also  3  tbsp.  chopped  carrots 
and  1  tbsp.  chopped  onion.  Season  with  salt  and  pepper 
and  cook  li^  hours.  20  minutes  before  serving  add 
dumplings. 

199 


NEIGHBORHOOD  COOK  BOOK 

Dumplings 

1  cup  flour,  4  tsp.  baking  powder,  14  tsp.  salt.  Add 
milk  enough  to  make  batter  the  consistency  of  cookie 
dough.  Mix  together,  break  in  an  egg  and  beat  well. 
Add  to  the  stew  one  tbsp.  at  a  time  and  cook  20  minutes 
with  cover  off  for  the  first  10  minutes,  then  cover 
tightly  for  remainder  of  time.  — Mrs.  R.  Timm. 

Jellied  Veal 

Take  2  or  3  pounds  of  lean  veal  and  1  pound  of  lean 
beef,  cut  in  small  pieces ;  add  w^ater  and  salt.  Cook  very 
slowly  for  several  hours.  Remove  all  bones  and  pour 
into  mould  to  cool.    It  is  better  to  let  stand  over  night. 

— ^Mrs.  Thomas  Savage. 

'  *  Baked ' '  Fried  Chicken 

Prepare  fowl,  cut  up,  wash  and  dry  with  towel.  Place 
butter  and  lard  in  pan,  beat  2  eggs  until  lemon  color, 
add  %  cup  sweet  cream.  Roll  cracker  crumbs  fine, 
season  with  salt  and  pepper.  Dip  chicken  in  egg,  roll 
in  cracker  mixture,  place  in  pan,  add  2  tbsp.  water,  cover 
and  bake  1  hour  in  moderate  oven.  Turn  chicken  when 
in  %  hour.  — ^Mrs.  Geo.  Tyson. 

Smothered  Chicken 
Split  chicken  down  the  back  as  for  boiling  or  cut  up 
as  for  frying,  wash  well,  wipe  dry.  Place  in  baking  pan ; 
pour  over  2  cups  boiling  water  in  w^hich  2  tbsp.  butter 
has  been  dissolved ;  cover  tightly.  Cook  slowly  %  hour, 
baste  plentifully,  cover  again  for  20  minutes.  Baste 
again  twice,  15  minutes  apart,  the  last  time  with  a  tbsp. 
of  butter ;  bake  10  minutes  longer,  or  until  tender. 

200 


NEIGHBORHOOD  COOK  BOOK    - 

Transfer  chicken  to  a  hot  dish,  thicken  gravy  with  a 
tbsp.  of  browned  flour  (wet  in  a  little  cold  water),  salt 
and  pepper  to  taste,  boil  up  once ;  pour  a  cupful  over  the 
chicken,  the  rest  in  gravy  boat. 

— ^Mrs.  Florence  0.  Baulch. 

Chicken  Mousse 

1  cup  chopped  chicken,  1  tsp.  salt,  1  tbsp.  chopped 
parsley,  I/2  cup  chopped  celery,  14  ^up  blanched  almonds, 
1  cup  whipped  cream,  1  cup  boiling  water  or  chicken 
stock,  2  envelopes  gelatine  (Knox  or  Minute),  14  cup  cold 
water.  ' 

Soak  gelatine  in  cold  water  20  min.  Add  the  boilng 
water  or  stock,  stirring  constantly.  Mix  with  other 
ingredients.  Fold  in  the  whipped  cream.  Serve  with 
nut  bread  sandwiches.  — Mrs.  H.  B.  Judson. 

Turkey  Dressing 

2  quarts  stale  bread  crumbled  fine,  2  tbsp.  salt,  1  tsp/ 
pepper,  2  tbsp.  powdered  summer  savory,  2  tbsp.  minced 
parsley,  1  tbsp.  powdered  sage,  1  cup  butter,  rubbed 
through  the  crumbs. 

This  dressing  becomes  moist  enough  with  the  juice 
of  the  turkey  while  roasting.  A  little  onion  may  be 
added.  — ^Mrs.  I.  L.  Harvey. 


201 


LACK  OF 

Iodine  in  food  and  drinking  water  is 
recognized  as  one  of  the  chief  causes 
of  goitre.  Recent  investigations  in 
the  Bureau  of  Fisheries  Laboratory 
by  Dr.  Donald  K.  Tressler  show  that 
Oysters,  Clams,  Lobsters  and  marine 
fish  are  unusually  rich  in  iodine  containing  from  50  to 
200  times  as  much  iodine  as  beefsteek  or  milk. 
The  eating  of  ocean  fish  and  seafood  two  or  three  times 
weekly  is  recommended  in  sections  where  goitre  is 
prevalent,  especially  in  the  cases  of  young  girls  who  are 
particularly  susceptible  to  thyroid  disorders. 
Write  U.  S.  Bureau  of  Fisheries,  Washington,  D.  C,  for 
full  report. 

Booth  Fisheries  Company 

Telephone  2555  1557  Sh«rman  Ave. 

EVANSTON,  ILLINOIS 


The    Community    Kitchen 

1519   CHICAGO   AVE.  512   MAIN  STJIEET 

Telephone   8300  Telephone   9323 

HOME      COOKED       FOODS 
ICE     CREAM     AND     ICES 

China  and  Silver  to  Rent 


GROCERY  &  MARKET 

625   MADISON   STREET 

First  Class  Groceries  and  Fancy  Meats 

Your  Patronage  Solicited 
We  Deliver       —       Phone  Orders  Promptly  Attended  to 

Phone  Evanston  750  EVANSTON,  ILL. 

E.  O.  KAUL 


202 


Pish  and  Oysters 


203 


NEIGHBORHOOD  COOK  BOOK 


FISH  AND  OYSTERS 


Baked  Fish 

Bone  and  cut  in  individual  pieces.  Dip  in  evapo- 
rated milk  which  has  been  salted,  then  in  fine  bread 
crumbs.  Oil  pan  with  cooking  oil,  place  fish  in  pan, 
squeeze  juice  of  lemon  over  fish,  also  a  little  oil,  salt  and 
pepper.    Bake  10  minutes  in  a  very  hot  oven. 

— Mrs.  J.  W.  Kassel. 


Stuffed  Baked  Trout  or  White  Fish 

Bone  a  6  pound  fish,  remove  the  fin  on  center  back 
and  sew  up  opening.  Salt,  pepper  and  butter  the  fish 
and  stuff  with  dressing. 


Dressing  for  Fish 

Cut  or  crumble  a  small  loaf  of  bread,  season  with 
salt  and  pepper,  dice  6  slices  of  bacon  and  fry  almost 
crisp,  add  this  with  the  drippings  to  the  bread,  beat  1 
e^g  and  mix  all  thoroughly.  Place  fish  on  platter  in 
roaster,  putting  a  little  Avater  under  platter.  Bake  in  hot 
oven  %  to  1  hour.  Serve  with  white  sauce  and  chopped 
parsley.  — ^Mrs.  J,  W.  Kassel. 

205 


NEIGHBORHOOD  COOK  BOOK 

Fish  Balls 

To  each  cup  of  haddie  add  2  cups  of  mashed  potatoes, 
1  egg,  1  tsp.  butter,  1  small  tsp.  pepper.  Chop  haddie 
very  fine.  Mash  and  beat  potatoes  until  very  light.  Add 
haddie  and  butter,  and  beat  again,  adding  the  beaten 
egg  last.    Form  into  balls  and  fry  in  hot  lard  1  minute. 


Boiled  White  Fish 

Wash  well  in  cold  water,  wipe  carefully  and  rub  with 
salt.  Heat  2  quarts  water ;  add  l^  cup  vinegar,  6  cloves, 
6  pepper  corns  and  1  bay  leaf.  Wrap  the  fish  in  a  thin 
cloth  and  place  in  boiling  liquid.  Cook  10  minutes  to 
each  pound  of  fish,  remove  carefully  and  serve  with 
cream  sauce.    Garnish  with  parsley. 

—Mrs.  U.  G.  Buck. 


Fish  Croquettes 

2  cups  chopped,  cooked  fish,  2  tbsp.  butter,  2  tbsp. 
flour,  1  tbsp.  parsley,  dash  of  paprika,  yolks  of  2  eggs, 
salt,  pepper,  milk. 

Rub  flour  and  butter  together  on  fire  until  smooth; 
add  scalded  milk  and  stir  until  it  thickens ;  add  the  egg 
yolks  beaten  until  light.  Take  from  fire  and  mix  gently 
with  fish,  add  seasonings  and  let  cool.  Form  into  cro- 
quettes, roll  in  egg  and  bread  crumbs  and  fry  in  deep 
fat.  —Mrs.  C.  B.  Coon. 

206 


NEIGHBORHOOD  COOK  BOOK 

B.aked  Halibut  with  Dressing 

2  halibut,  steaks  cut  li/^  inches  thick. 

Lay  thin  slices  of  salt  pork  in  baking  pan ;  place  one 
of  steaks  upon  pork,  cover  with  dressing  and  put  other 
steak  on  top,  laying  sliced  of  salt  pork  on  it.  Bake  35 
to  40  minutes,  basting  3  or  4  times  with  liquid  in  pan 
and  with  butter  melted  in  hot  water.  About  10  minutes 
before  fish  is  done,  cover  with  remainder  of  dressing  or 
with  buttered  crumbs. 

Dressing  for  Fish 

1/6  loaf  bread,  crumbed,  1  tbsp.  parsley,  chopped,  2 
tbsp.  onion,  chopped,  i^  tsp.  salt,  14  tsp.  pepper,  3  tbsp. 
butter,  melted. 

Mix  in  the  order  given.  1  tbsp.  each  of  chopped 
capers  and  pickles  are  often  used. 

— Mrs.  J.  D.  Kindig. 

Finnan  Haddie 

Skin  fish  and  soak  over  night  in  cold  water;  drain 
well.  Heat  1  tbsp.  butter  and  1  cup  milk,  add  fish. 
Cover  and  cook  slowly  y^  hour.  Serve  with  the  juice 
poured  over  it.  — Mrs.  U.  0.  Buck. 

Creamed 

To  each  cup  of  haddie  (cut  in  small  pieces),  allow 
1%  cups  of  milk,  2  tbsp.  of  butter,  1  tbsp.  flour,  I/2  tsp. 
pepper.  Mix  the  pepper  with  the  flour  in  a  sauce  pan 
with  the  butter  and  cook  until  smooth.  Add  the  hot 
milk  and  haddie  and  cook  5  minutes.    Salt  to  taste. 

207 


Phone  Evanston  1512  Work  Called  For  and  Delivered 

PUMPIAN'S  FUR  SHOP 

DRESSMAKING 

Cleaningr,    Pressinju:    and    Rcmodeliniir 
749  CUSTER  AVENUE  Evanston,  111. 

DR.   M'GOWN 

OPTOMETRIST  AND  OPTICIAN 

l^yes    Tested    and    Broken    Lenses    Duplicated 

The   Only    Grinding    Plant    in    I^vanston 

810  DAVIS  STREET  Evanston  5559 

OPTICIAN  NOP 

J.   H.   MOREY  Shop 

Res.   1129   Main  St.  1324   Ashland  Ave. 

Phone   2281  Phone   72  34 

MOREY  BROS 

DECORATORS 

PAINTING    AND    PAPERHANGING 
EVANSTON,  ILL. 

DRY    CLEANING 

Phone    7800 

EVANSTON  CLEANSERS 

Visit  Our  Modern  Plant 
1205    CHICAGO    AVENUE 

Phones  Evanston   1534,   318 6-R 

Anderson  Transfer  Co. 

BAGGAGE    —   EXPRESSING    —    MOVING 
Office:    1109  SHERMAN  AVENUE 

Daily  trips  to  Chicago  EVANSTON,   ILL. 

208 


NEIGHBORHOOD  COOK  BOOK 

Finnan  Haddie — Baked 

Place  fish  in  pan  on  stove  and  cover  with  water.  Al- 
low water  to  come  to  a  boil.  Turn  off  water  and  remove 
skin.  Place  fish  in  the  oven  and  cook  slowly  20  minutes. 
Baste  occasionally  with  butter  and  cream. 


Mock  Oyster  Loaf 

2  cans  of  salmon,  1  can  of  corn,  2  eggs,  salt  and 
pepper,  and  enough  cracker  crumbs  to  stiffen.  Make 
into  a  loaf  and  bake  in  a  moderate  oven. 

—Mrs.  W.  M.  Hofstetter. 


Scalloped  Oysters 

Butter  pan  thickly  and  add  a  little  milk.  Drain 
oysters  and  put  a  layer  in  bottom  of  pan,  then  a  scant 
layer  of  cracker  crumbs.  Continue  until  pan  is  filled. 
Sprinkle  salt,  pepper  and  pieces  of  butter  on  each  layer. 
Add  milk  enough  to  nearly  cover  and  bake  slowly. 

— Mrs.  J.  W.  Kassel, 


Little  Pigs  in  Blanket 

Season  large  oysters  with  salt  and  pepper.  Wrap 
each  oyster  in  bacon  and  fasten  with  tooth  pick.  Cook 
in  hot  frying  pan  just  enough  to  crisp  bacon.  Serve 
on  thin  slices  of  toast.  — ^Mrs.  I.  Mogren. 

209 


NEIGHBORHOOD  COOK  BOOK 

Salmon  Croquettes 

1  can  of  salmon,  1  tbsp.  melted  butter,  yolks  of  2 
hard  boiled  eggs,  1  tbsp.  lemon  juice,  %  slice  of  stale 
bread  (crumbed),  i/2  tbsp.  Anchovy  sauce,  pinch  of 
pepper,  1^4  tsp.  salt,  nutmeg  to  taste.  Mince  the  salmon 
fine  and  powder  the  yolks  of  eggs;  work  them  in 
together  with  lemon  juice,  bread  crumbs.  Anchovy  sauce, 
salt,  pepper  and  nutmeg.  Make  into  little  rolls,  dip  in 
beaten  egg,  roll  in  cracker  crumbs  or  dust,  and  fry  in 
hot  drippings.  Serve  dry  and  hot  and  garnish  with 
water  cress. 


Salmon  Loaves 

Use  1  roll  for  each  person,  cut  off  the  tops  of  rolls, 
scoop  out  the  crumbs,  brush  inside  and  outside  with 
melted  butter  and  put  in  a  hot  oven  until  they  are  a 
delicate  brown. 

Make  a  creamed  salmon  with  chopped  parsley  and  the 
whites  of  hard-boiled  eggs  in  it.  Heat  the  cases,  fill  with 
the  creamed  salmon,  cover  and  serve. 


Steamed  Salmon  Loaf 

2  cans  salmon  boned  and  flaked,  2  cups  dry  bread 
crumbs,  1  tsp.  salt,  i/4  tsp.  pepper,  2  tsp.  baking  powder, 
3  eggs  or  6  yolks,  I/2  lemon  or  2  tbsp.  vinegar. 

Mix  together,  form  in  loaf,  add  %  cup  water  and 
steam  1  hour.    Sei-ve  with  tomato  sauce. 

— ^Mrs,  C.  M.  Parrish. 
210 


NEIGHBORHOOD  COOK  BOOK 

Salmon  Patties 

1  large  can  salmon,  1  large  egg,  I/2  cnp  flonr,  salt 
and  pepper  to  taste. 

Beat  egg  well;  add  to  salmon.  Stir  in  flour  and 
seasoning.  Drop  by  spoonfuls  into  a  skillet  of  hot  fat 
and  fry  brown.  — Mrs.  W.  E.  Hosier. 


Salmon  Patties 

1  cup  salmon,  picked  apart  and  bones  removed.  2 
eggs  beaten  very  light.  Mix  eggs  with  salmon  then  add 
V2  ^up  thick  sweet  cream  and  %  tsp.  salt.  Fill  egg 
poachers  with  salmon  and  steam  10  minutes.  One  can 
of  salmon  will  make  10  patties. 

— Mrs.  W.  Severance. 


Scalloped  Salmon 

1  can  salmon,  1  cup  of  White  Sauce,  5  or  6  soda 
crackers.  Pick  salmon  over,  remove  skin,  bones  and  oil ; 
flake  fish  with  a  fork.  Take  a  medium-sized  agate  dish, 
place  a  layer  of  salmon,  a  layer  of  sauce,  a  layer  of 
crackers,  another  of  salmon,  and  so  on,  continuing  until 
the  fish  is  all  used.    Bake  in  hot  oven  until  brown. 

WHITE  SAUCE :— 2  tbsp.  flour,  2  tbsp.  butter,  1 
cup  hot  milk,  14  tsp.  salt,  pinch  of  pepper.  Melt  butter 
in  sauce  pan  until  it  bubbles;  add  the  flour,  salt,  and 
pepper;  mix  until  smooth,  then  pour  the  hot  milk  in 
gradually,  stirring  and  beating  each  time.  Cook  until 
it  thickens. 

211 


NEIGHBORHOOD  COOK  BOOK 

Scalloped  Salmon 
Drain  and  flake  1  can  salmon.  Mix  soft  with  milk. 
Make  a  cream  dressing  of  1  cup  milk,  1  large  tbsp. 
butter,  2  tbsp.  flour  and  a  little  salt.  Cook  until  thick 
like  cream,  mix  with  the  salmon.  Bake  in  layers,  alter- 
nating with  cooked  spaghetti.  Cover  with  powdered 
crackers.  — Mrs.  U.  G.  Buck. 

Salmon  a  la  Waldorf 
Drain,  bone  and  flake  1  can  salmon.  Butter  a  deep 
dish,  place  a  layer  of  fish  in  the  l)ottom,  then  a  layer 
of  cold  sliced  boiled  potatoes.  Sprinkle  with  salt,  pep- 
per, onion  and  minced  parsley.  Continue  in  this  way 
until  materials  are  used ;  place  bits  of  butter  on  top  and 
pour  5  or  6  tbsp.  cream  or  milk  over  all.  Bake  in  a 
hot  oven  for  10  minutes. 

—Mrs.  H.  M.  Bannister. 

Fresh  Shrimp  Cocktail 
1  pound  fresh  shrimp,  boiled  in  salt  water  10  or  15 
minutes.  Let  cool  in  the  water,  then  remove  shells  and 
put  shrimps  in  bowl.  Take  I/2  cup  finely  chopped  celery, 
juice  of  1  lemon,  juice  of  1  lime,  1  tsp.  horseradish,  2 
tsp.  sugar;  mix  together.  Place  a  piece  of  lettuce  in 
bottom  of  cocktail  glasses,  put  in  shrimp  and  pour  the 
sauce  over.    Will  serve  10  people. 

—Mrs.  C.  0.  Swift. 

Tuna  or  Salmon  Loaf 

1  can  salmon  or  tuna,  %  cup  bread  crumbs,  %  cup 
sweet  cream,  3  eggs,  salt  and  pepper. 
Mix  together  and  ste^m  1  hour. 

—Mrs.  Will  M.  Rogers. 
212 


NEIGHBORHOOD  COOK  BOOK 

Tuna  Fish  Loaf 

Drop  slowly  3  cups  of  flaked  hominy  into  5  cups  of 
rapidly  boiling  salted  water.  Cook  until  thoroughly 
done. 

Pick  apart  a  small  size  can  of  tuna  fish  and  add  to 
the  hominy.  Cook  from  3  to  5  minutes.  Cool  in  a 
mould.    Slice,  roll  in  cornmeal  and  fry. 

— ^Mrs.  W.  V.  Turner. 

Cucumber  Sauce 

Beat  14  cup  heavy  cream  stiff;  add  ^4  tsp.  salt  and 
pepper,  and  gradually  2  tbsp.  vinegar.  Add  1  cucumber 
pared,  chopped,  and  drained  through  cheese  cloth. 

—Mrs.  Ella  Scovill. 

Mock  HoUandaise  Sauce 

11/2  tbsp.  butter,  I14  tbsp.  flour,  %  to  1/2  lemon,  1  cup 
milk,  1/2  tsp.  salt,  1  egg. 

Melt  butter,  add  flour  and  seasonings,  when  blended 
add  milk  and  stir  until  thick.  Add  beaten  egg  just 
before  taking  from  fire.    Add  lemon  just  before  serving. 

— Mrs.  J.  D.  Kindig. 


213 


EMERSON   FARM   DAIRY 

Perfectly 
PASTEURIZED    MILK 

Telephone  966 


J.   E.   BROWN 

Retail    and    Wholesale    Dealer    in 
POTATOES,    APPLES,    MELONS,    GRAPES,    ETC. 

1918  W.  RAILROAD  AVENUE 
Phone   Evanston    1120 


Thomas   E.    Talmadge  Vernon   S.   Watson 

TALLMADGE  &  WATSON 

ARCHITECTS 

911    BURXHAM    BrHiDING 

CHICAGO,   ILL. 

Tel.    Lawndale    2976 
Church    and    School    AVork    A    Specialty 

J.  SMITH  &   CO. 

Galvanized   Iron   and   Copper   CORNICES 
TIN  AND  SLATE  ROOFING 

Metal   Skylights,   Metal   Ceilings,  Etc. 

General  Sheet  Iron  and  Copper  Work 

2116-18    SOUTH   CALIFORNIA   AVENUE 

CHICAGO,   ILL. 


214 


Vegetables 


215 


NEIGHBORHOOD  COOK  IJOOK 


VEGETABLES 


Fried  Apples 

Quarter  and  core  5  apples,  without  paring.     Melt 

1  cup  sugar,  1  tbsp.  butter  and  3  tbsj).  water.    Lay  in  the 
apples  with  skin  up.    Cover  and  fry  slowly  until  brown. 

— ^Mrs.  A.  Zeeck. 

Baked  Bean  Loaf 

1  pt.  cold  baked  beans,  1  egg,  1  cup  bread  crumbs, 

2  tbsp.  tomato  catsup,  1  tbsp.  minced  onion,  salt  and 
pepper. 

Mix  together  and  shape.  Bake  25  minutes,  and  serve 
with  the  following : 

BROWN  SAUCE :  Cook  1/2  sliced  bacon  in  2  tbsp. 
butter ;  slightly  brown.  Remove  onion  and  stir  until  well 
browned. 

Add  1  cup  stock  and  stir  until  thick  and  smooth. 

— ^Mrs.  J.  D.  Kindig. 

Italian  Beans 

Boil  1  qt.  string  beans  until  tender.  Brown  1  large 
onion,  chopped  fine,  and  add  1  pt.  strained  tomatoes. 
Let  simmer  5  min. 

Turn  in  the  beans  and  heat  thoroughly.  Any  meat 
or  chicken  stock  added,  improves  the  flavor. 

—A.  C.  K. 
217 


NEIGHBORHOOD  COOK  BOOK 

Baked  Stuffed  Cabbage 

Steam  a  firm  red  cabbage  whole,  until  tender,  but 
not  falling  apart.  Drain  well  and  remove  center,  and 
fill  with  sausage  meat. 

Cover  with  4  strips  of  bacon,  bake  slowly,  basting 
with  drippings  and  i/^  cup  meat  stock. 

— Mrs.  W.  F.  Struebing. 


French  Cabbage 

Boil  cabbage  until  tender,  then  drain  well.  Add  i/^ 
cup  grated  cheese  to  each  3  or  4  cups  of  cabbage.  Season 
with  butter,  salt  and  pepper. 

— Mrs.  W.  E.  Hosier. 


Cauliflower 

Boil  whole,  in  hot  salted  water,  until  tender.  Drain 
and  lay  in  deep  dish  with  flower  uppermost.  Heat  2 
tbsp.  butter,  a  little  pepper  and  II/2  cups  milk.  Thicken 
with  1  tbsp.  flour  wet  with  a  little  milk.  Pour  over 
cauliflower  and  serve.  — Mrs.  E.  J.  Reeder. 


Sauce   for   Cauliflower 

Mix  together  beaten  yolks  of  2  eggs,  i/4  cup  of  cream, 
1/2  tsp.  salt,  Ys  tsp.  nutmeg  and  juice  of  i/o  lemon.  Stir 
constantly  in  double  boiler  until  mixture  thickens,  add 
2  tbsp.  butter  and  pour  over  the  cauliflower. 

— Mrs.  C.  E.  Johnson. 
218 


NEIGHBORHOOD  COOK  BOOK 

Scalloped   Corn 

1  can  corn,  2  cups  cracker  crumbs,  3  tbsp.  butter, 
salt  and  pepper. 

Alternate  layers  of  corn  and  crackers  in  baking  dish, 
having  crackers  on  top. 

Cover  with  milk  and  bake  until  browTi. 

— Mrs.  Emma  Poster. 

Scalloped  Corn 

Cut  corn  from  cobs,  add  milk,  buttter,  salt  and  pep- 
per. Put  a  layer  of  corn  in  baking  dish,  sprinkle  with 
chopped  sweet  pepper.  Continue  until  the  dish  is  full. 
Cover  with  grated  cheese,  and  cracker  crumbs.  Bake  in 
moderate  oven.  —Mrs.  U.  G.  Buck. 


Egg  Plant — Baked  in  Casserole 

1  egg  plant,  1  onion,  1  cup  corn  cut  from  cob,  1  green 
pepper,  1  tbsp.  minced  parsley,  IV2  cupa  tomato  juice, 
1  tsp.  salt,  14  tsp.  pepper,  %  tsp.  paprika,  2  tbsp.  butter. 

Pare  eggplant  and  cut  in  slices  1  inch  thick.  Dip  in 
boiling  water  for  5  min.  and  plunge  into  cold  water. 
Drain  and  cut  in  cubes.  Cook  15  min.  in  boiling  salted 
water  to  cover.  Drain.  Melt  butter,  add  onion  minced 
and  cook  until  onion  is  a  pale  straw  color.  Put  pepper 
in  boiling  water  for  5  min.,  plunge  into  cold  water, 
and  rub  off  the  outside  skin.  Cut  in  fine  shreds.  Scald 
tomatoes  and  slip  off  skins.  Rub  through  a  fine  wire 
sieve.  Mix  all  together  and  turn  into  a  buttered  baking 
dish  and  bake  45  min.  in  a  moderate  oven. 

— Mary. 

219 


Phones  Evanston  6  and  7 

Powers  Ice  Company 

1932  Ridge  Ave. 
Evanston,  111. 


PHONE    SHELDRAKE    1279 

Krier   Tea    Co. 

1435    DEVON  AVENUE 
Telephone  Evanston  6347 

Henry   S  c  h  m  i  t    &    Son 

CEMENT  CONTRACTOR 
1032  Ashlaud  Avenue  Evanston,  111. 

W.   H.    COOK   CO. 

Wholesale  and  Retail 

MEATS 

Telephone  280  and  281 

913  CHICAGO  AVENUE  Evanston,   111. 

CAFETERIA 
GEORGE  SABIN 

»IEN*S,   BOYS'    &   WOMEN'S   SHOES 

Expert  Shoe  Repairing 

Telephone    613  719   Main   Street 

220 


NEIGHBORHOOD  COOK  BOOK 

Baked  Lima  Beans 

1/2  lb.  lima  beans,  i/4  tsp.  soda,  1  pt.  milk,  2  tsp. 
butter,  2  tsp.  flour,  i/4  lb.  bacon,  y2  tsp.  sugar,  salt  and 
pepper. 

Soak  beans  over  night.  In;  the  morning,  drain  and 
boil  in  water  with  a  pinch  of  soda. 

Make  a  cream  sauce  with  the  milk,  butter,  flour, 
pepper,  salt  and  sugar. 

Put  beans  in  a  baking  dish,  cover  with  the  bacon  cut 
in  small  pieces  and  the  cream  sauce.     Bake  %  hour. 

— ^IVIrs.  G.  L.  Corke. 


Kraft  Cheese  Peppers 

6  green  peppers,  14  lb.  Kraft  cheese,  li/^  cups  bread 
crumbs,  1  tsp.  grated  onion,  2  tbsp.  butter  or  substitute, 
pinch  of  salt. 

Cut  off  thin  slice  of  stem  end  of  pepper,  remove 
seeds  and  parboil  2  minutes.  Melt  butter,  add  grated 
onion,  salt,  bread  crumbs  and  half  of  cheese.  Fill  pep- 
pers and  cover  tops  with  remaining  cheese.  Place  in 
greased  baking  dish  and  bake  about  20  minutes  in 
moderate  oven.  — Mrs.  I.  Mogren. 

Pittsburg  Potatoes 

Dice  potatoes  as  for  creaming,  and  boil  several  min- 
utes with  14  of  a  large  onion.  Drain  and  remove  onion. 
Make  a  cream  sauce  to  which  has  been  added  a  canned 
pimento,  cut  in  small  pieces.  Mix  with  potatoes,  put 
in  baking  dish  and  cover  thickly  with  grated  cheese. 

—Mrs.  F.  P.  Stewart. 
221 


NEIGHBORHOOD  COOK  BOOK 

Delmonica  Potatoes 

Dice  1  qt.  cold  boiled  potatoes.  Heat  1  pt.  milk  in 
double  boiler.  Add  3  tbsp.  flour  mixed  Avith  a  little 
cold  milk,  y<2,  tsp.  salt,  3  tbsp.  butter,  dash  of  pepper. 

When  boiling,  pour  over  potatoes ;  turn  into  a  baking 
dish  and  sprinkle  top  with  6  tbsp.  grated  or  chopped 
cheese. 

Bake  in  quick  oven  until  a  light  brown. 

— Mrs.  Charles  Munson. 


Sweet  Potatoes 

Cook  3  lbs.  of  sweet  potatoes  with  as  little  water  as 
possible.  When  almost  done,  add  i/2  cup  sugar  and  2 
tbsp.  butter. 

Boil  down  dry,  stir  frequently,  until  the  potatoes  are 
well  covered  with  the  sauce. 

Serves  4  to  6  people.  — ^Mrs.  W.  E.  Hosier. 


Baked  Sweet  Potatoes 

Boil  until  tender  2  large  sweet  potatoes.  Cut  in 
slices  i/i  inch  thick.  Place  in  layers  in  buttered  baking 
dish,  dredge  with  flour,  sprinkle  with  %  tsp.  cinnamon, 
2  tbsp.  brown  sugar  and  a  pinch  of  salt.  Pour  over  all  2 
oven  until  well-browned. 

— ^Mrs.  F.  A.  Pontious. 
222 


NEIGHBORHOOD  COOK  BOOK 

Stuffed  Baked  Sweet  Potatoes 

Bake  medium-sized  potatoes  until  very  soft.  Cut  a 
slice  from  one  side  and  scoop  out  the  inside.  Put  this 
through  a  ricer.  To  2  cups  of  potato,  add  3  tbsp.  butter, 
1/2  tsp.  salt  and  hot  milk  to  moisten.  Beat  until  very 
light,  refill  skins  and  bake  from  6  to  8  minutes  in  hot 
oven.  — ^Mrs.  Maude  Smurr. 

Sweet  Potatoes  and  Apples 

Cut  potatoes  into  large  pieces,  parboil  and  put  in 
casserole,  cover  top  with  tart  apples  quartered  and  cored. 
Take  a  large  cup  of  sugar  and  1  tbsp.  of  melted  butter 
and  enough  hot  water  to  moisten  the  sugar,  pour  over  all 
and  bake  until  apples  are  done. 

— Mrs.  A.  Christoph,  Mamlet,  Ind. 

Scalloped  Tomatoes  with  Rice 

Butter  a  casserole,  alternate  a  layer  of  cooked  rice 
with  a  layer  of  canned  tomatoes.  Sprinkle  with  sugar, 
salt  and  pepper.  Sprinkle  thinly  with  grated  American 
cheese  and  cover  with  buttered  crumbs.  Bake  20  min- 
utes. A  cupful  of  cream  sauce  flavored  with  grated 
cheese  may  be  poured  over  the  rice  and  tomato  mixture 
to  make  a  pleasant  change. 

— ^IVIrs.  W.  J.  Putnam. 

Sliced  Cucumbers  with  Cream 

Pare  and  slice  cucumbers,  sprinkle  with  salt  and  let 
stand  1  hr.  Drain  off  all  liquid,  add  cream  and  a  dash 
of  pepper.  — Mrs.  S.  C.  Wood. 

223 


Luncheon  Dishes 


226 


FOR 

Good  Shoes 

TRY 

THE    NORTH    SHORE 
BOOTERY 

In  the  NorUi  Shore  Hotel 

Evanston  Agents  of  the 

Cantilever   Shoes 

for  Men  and  Women 

A    Suggestion 

to  Classes,  Clubs  or  Individuals  who  may  wish  to  make 
a  gift  to  the  Church  or  place  a  Memorial. 

This  Church  needs  to  complete  its  equipment, 

BAPTISMAL   FONT   and 
WOOD   CARVINGS. 

'} 

What  of  His  Royal  Highness  the  Baby? 

He  is  the  King  of  Hearts,  the  Ruler  of  the  Roost 
and  the  Prince  of  Wails  (sometimes).  He  is  the  Auto- 
crat of  the  Breakfast  Table,  the  Dinner  Table  and  the 
Supper  Table.  He  is  the  Big  Noise,  the  whole  Cheese, 
and  the  most  beloved  and  precious  gift  of  God. 

Have  him  photographed  by 

C.    M.    HUNTOON 
811  Main  Street,  Evanston,   111.  Phone   8213 

226 


NEIGHBORHOOD  COOK  BOOK 


LUNCHEON  DISHES 


Baked  Bean  Omelet 

4  eggs,  1  cup  milk,  2  tbsp.  butter,  %  cup  baked  beans, 
parsley. 

Fry  beans  in  the  butter  until  a  light  brown.  Add 
well-beaten  eggs,  season,  add  parsley  and  let  cook.  When 
done,  fold  over.    A  little  thyme  may  be  added  if  liked. 

— ^Mrs.  Emil  Nelson. 


Bread  and  Cheese — A  Luncheon  Dish 

Cut  6  slices  of  bread  and  trim  off  the  crusts.  Spread 
with  butter.  Butter  a  baking  dish,  put  in  a  layer  of  the 
bread,  sprinkle  thickly  with  grated  cheese  and  season 
with  salt.  Repeat  until  bread  is  used.  Beat  4  eggs 
lightly  and  mix  with  1^  pts.  of  milk.  Pour  over  bread 
and  bake  in  moderately  hot  oven  until  it  forms  a  soft 
custard.    Serve  hot.  — ^IMrs.  0.  S.  Graves. 


Cheese  Canape 

%  cup  milk,  14,  tsp.  cayenne  pepper,  l^  cup  grated 
American  cheese,  i/4  tsp.  salt.  Cook  in  double  boiler ;  stir 
until  smooth.  When  cool  drop  in  2  eggs,  one  at  a  time, 
beat  until  thick,  drop  on  toast  and  serve.  Nice  for  Sun- 
day evening  supper.  — ^IVIrs.  C.  B.  Coon. 

227 


NEIGHBORHOOD  COOK  BOOK 

Cheese  on  Crackers 

Butter  salted  wafers,  sprinkle  thickly  with  grated 
cheese,  and  bake  in  a  hot  oven.  These  are  nice  to  serve 
with  salads.  — Mrs.  Emil  Nelson. 


Cheese  Dreams 

%  pound  strong  dry  cheese,  1  small  green  pepper, 
chop  together  and  add  salt.  Butter  slices  of  bread  and 
spread  with  the  above  mixture.  Place  in  oven  and  toast 
slowly.  — Mrs.  Maurice  E.  Handke. 


Cheese  Foncho 

1  cup  rolled  crackers,  1  cup  milk,  %  cup  grated 
cheese,  2  eggs,  whites  and  yolks  beaten  separately  and 
very  light.  Stir  all  together  and  bake  about  20  minutes 
in  a  very  hot  oven.    Serve  at  once. 

— Mrs.  G.  C.  Carnright. 


Cheese  Fondue 

Mix  together  1  cup  milk,  1  cup  soft,  fine  bread 
crumbs,  %  cup  grated  cheese,  add  1  lightly-beaten  egg. 
Season  with  14  tsp.  salt  and  a  pinch  of  cayenne  pepper. 
Put  into  buttered  baking  dish  and  bake  20  minutes  in 
moderate  oven.    Serve  hot. 

— Mrs.  E.  J.  Reeder. 

228 


NEIGHBORHOOD  COOK  BOOK 

Cheese  Fondue 

(A  nice  luncheon  dish.) 

1  cup  gi'ated  cheese,  2  well-beaten  eggs,  1  cup  cracker 
crumbs,  1  cup  milk,  salt  and  pepper  to  taste,  and  butter 
the  size  of  an  egg. 

Butter  a  baking  dish,  mix  the  ingredients  quickly, 
the  butter  being  broken  into  small  pieces.  Place  in  a  hot 
oven  for  20  minutes.  — Mrs.  W.  J.  Putnam. 

Cheese  and  Potato  Puff 

2  cups  mashed  potatoes,  1^4  cup  cream,  1  tsp.  butter, 
3  tbsp.  grated  cheese,  a  pinch  of  cayenne  pepper  and  salt 
to  taste.  Beat  until  very  light.  Put  into  buttered  baking 
dish,  brush  with  melted  butter  and  cover  with  fine  bread 
crumbs ;  dot  with  bits  of  butter.    Bake  15  or  20  minutes. 

— ^Miss  Mattie  Nelson. 

Roquefort  Cheese  Dressing 

Mix  piece  of  Roquefort  cheese  the  size  of  a  walnut 
with  %  cup  olive  oil.  Cream  Avell,  then  add  I/4  cup 
vinegar,  and  paprika.  Pour  over  quartered  head  of 
lettuce.  — Miss  Sarah  Harvey. 

Cheese  Straws 

1  cup  flour,  5  tbsp.  lard,  14  tsp.  salt,  %  cup  water. 
]Mix  as  for  pie  crust  and  roll  thin.  Sprinkle  half  with 
grated  cheese.  Fold  the  other  half  over  this  and  press 
them  together.  Repeat  2  or  3  times,  then  cut  into 
strips  about  1/2  iiich  wide  and  3  inches  long.  Bake  in 
hot  oven  until  crisp  and  brown. 

—Mrs.  W.  C.  Fort. 
229 


NEIGHBORHOOD  COOK  BOOK 

Cheese  Souffle 

2  tbsp.  butter,  V/o  tbsp.  flour,  1  cup  cheese  grated 
or  chopped,  3  eggs,  %  cup  milk,  %  tsp.  salt,  pinch  of 
cayenne  pepper. 

Melt  butter,  add  flour,  seasoning  and  gradually  the 
scalded  milk  and  cheese.  Use  double  boiler.  Remove 
from  fire,  add  egg  yolks  that  have  been  beaten  to  lemon 
color.  Cool,  cut  and  fold  in  very  stiffly-beaten  egg 
whites.  Pour  into  buttered  baking  dish,  set  dish  in  pan 
of  hot  water  and  bake  25  or  30  minutes  in  slow  oven. 
Serve  in  place  of  meat.  — Mrs.  Geo.  F.  Tyson. 


Creamed  Eggs  on  Toast 

4  hard  boiled  eggs,  2  cups  white  sauce.  Cut  the 
whites  of  the  eggs  into  the  sauce  and  serve  on  toast. 
Sprinkle  with  the  grated  yolks  and  add  dash  of  paprika. 

— Mrs.  C.  E.  Johnson. 


Com  Toast 

.  1%  tbsp.  butter,  14  tbsp.  finely-chopped  onion,  1% 
cups  canned  corn,  i/^  tsp.  salt,  1  pint  cream  or  top  milk, 
Vk  tsp.  paprika. 

Cook  onion  and  butter  2  minutes,  stirring  constant- 
ly. Add  corn,  milk  and  seasoning.  Bring  to  boiling 
point  and  let  simmer  5  minutes.  Cut  bread  in  i/^  inch 
slices,  remove  crusts,  cut  in  halves  lengthwise,  and  toast. 
Arrange  on  a  hot  platter  and  pour  corn  mixture  over  it. 

— Mrs.  Emil  Nelson. 

230 


NEIGHBORHOOD  COOK  BOOK 

Oorn  Meal  Souffle 

1  cup  milk,  1  cup  water,  2  tbsf .  fat,  1  tsp.  salt,  1 
tsp.  sugar,  1/2  cup  cornmeal,  2  eggs,  1  tsp.  baking 
powder. 

Bring  milk,  water,  sugar,  salt  and  fat  to  boil,  stir  in 
cornmeal  very  slowly  and  boil  3  minutes.  Cool  a  little 
and  add  the  beaten  yolks,  baking  powder  dissolved  in  a 
little  water  and  lastly  the  stiffly-beaten  whites.  Bake 
in  moderate  oven  about  30  minutes.  Serves  4  to  6  and 
makes  a  nice  luncheon  dish. 


Egg  Souffle 

6  eggs,  1  cup  milk,  1  tbsp.  flour,  1  tbsp.  melted  butter, 
salt  and  pepper  to  taste.  Blend  the  flour,  butter  and 
milk ;  stir  until  very  smooth.  Boil  until  it  thickens  and 
stir  frequently.  Beat  the  eggs  separately  (whites  very 
stiff).  Stir  yolks  into  cooked  flour  while  yet  hot,  add 
the  salt  and  pepper  and  then  fold  in  the  whites.  Put 
into  greased  baking  dish  and  bake  %  hour. 

—Mrs.  N.  H.  Byam. 


English  Cottage  Pie 

Put  through  meat  chopper  any  left  over  meats  you 
may  have.  (Beef  preferred.)  Add  a  little  salt,  pepper 
and  1/^  can  of  tomatoes.  Other  seasonings  may  be  used 
if  preferred.  Boil  5  or  6  potatoes  and  put  through  a 
rices ;  cover  the  meat  with  potatoes  and  cook  in  moderate 
oven  30  minutes,  — Mrs.  Thomas  Savage. 

231 


NEIGHBORHOOD  COOK  BOOK 

Frijoles 

1  lb.  cheese,  1  can  kidney  beans,  1  tbsp.  butter,  1 
green  pepper,  1  cut-np  onion. 

Make  a  very  thick  white  sauce,  add  the  cheese.  Serve 
on  toast.  — Helen  Evans. 


Jungle  Stew 

Soak  1  pt.  of  red  kidney  beans  over  night.  In  the 
morning  boil  until  tender.  Brown  3  chopped  onions  in 
1  tbsp.  of  butter  and  add  to  the  beans  with  %  can 
tomatoes  and  %  lb.  macaroni. 

Simmer  until  the  macaroni  is  tender  and  season  to 
taste  Avith  salt  and  pepper. 

Delicious  and  very  nourishing. 

— Mrs.  C.  M.  Parrish. 


Luncheon  Dish 

V2  cup  Post  Toasties,  2  cups  cooked  potatoes,  diced, 
%  cup  grated  cheese,  2  cups  milk,  2  tbsp.  butter,  y2  tsp. 
salt,  %  small  onion,  chopped  fine,  pepper  to  taste. 

Mix  together  well  and  bake  30  minutes. 

— Mrs.  M.  L.  Wigginton. 


4^       Left  Over  Meat 

1  cup  cold  meat,  1  cup  bread  crumbs,  scant,  1  cup 
milk,  1/4  tvsp.  salt,  %  tsp.  pepper,  %  tsp.  baking  powder, 
1  tbsp.  drippings,  4  eggs. 

232 


NEIGHBORHOOD  COOK  BOOK 

Put  crumbs  in  bowl,  pour  over  milk,  let  soak  until 
soft;  add  the  egg  yolks  and  seasonings,  mix  well,  add 
meat.  Beat  the  egg  whites  until  frothy,  add  baking 
poAvder,  fold  in  the  meat  mixture.  Bake  15  or  20  min- 
utes in  moderate  oven. 

If  chicken  or  veal  is  used  a  little  sage  and  celery  salt 
may  be  added.  — Mrs.  C.  B.  Coon. 


Mashed  Potatoes  with  Eggs 

Beat  thoroughly  together  2  cups  mashed  potatoes  with 
14  cup  hot  milk.  Add  a  little  grated  onion,  salt  and  pep- 
per, and  6  tbsp.  cold  ham  or  other  meat,  ground.  Put 
in  buttered  baking  dish ;  cover  with  cracker  crumbs 
which  have  been  moistened  in  1  tbsp.  melted  butter. 
Bake  in  hot  oven  10  minutes.  Make  several  depressions 
in  top  of  potatoes  and  drop  an  egg  in  each.  Return  to 
oven  long  enough  to  cook  the  eggs. 

— ^Mrs.  W.  Chalmers  Fort. 


Macaroni  with  Dried  Beef 

Cook  1/2  box  macaroni  in  salted  water  until  tender, 
and  blanch.  Prepare  %  lb.  dried  beef.  Cut  1/4  lb.  bacon 
in  small  pieces  and  brown. 

Butter  a  baking  dish  and  alternate  above  ingredients 

in  layers. 

Pour  over  this  1  can  of  tomatoes  and  1/2  can  of  water. 
Bake  in  a  moderate  oven  30  to  45  minutes. 

— Mrs.  D.  J.  Bierwert. 

233 


Mobiloil   Service  Station 

G.   S.   HAGEN 

Cor.    W.   RAILROAD    and    ASBURY    AVE8. 

EVANSTON,   ILL.  Tel.    5897 

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Phone    4413  EVANSTON,    ILL. 

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We  deliver  4  times  a  day  free  of  charge 
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TAILOR 

234 


NEIGHBORHOOD  COOK  BOOK 

Macaroni  and  Cheese 
1  cup  macaroni  broken  in  uniform  pieces;  drop  into 
boiling  salt  water,  cook  until  tender.  Drain  and  rinse  in 
cold  water.  Place  in  a  buttered  baking  dish.  Make 
cream  sauce,  using  2  tbsp.  butter,  1  cup  milk,  salt  and 
pepper;  melt  1  cup  grated  cheese  in  the  cream  sauce. 
Pour  o^er  the  macaroni  and  bake  about  25  minutes. 

— ^IVIrs.  W.  Chalmers  Fort. 

Omelet  Souffle 
Melt  %  cup  Imtter  and  add  %  cup  flour,  l^/^  cup 
milk,  1  tsp.  salt,  %  tsp.  pepper,  yolks  of  5  eggs  well 
beaten. 

Fold  in  the  beaten  whites  of  eggs.  Pour  in  buttered 
dish  and  bake  in  a  moderate  oven  %  hour. 

— Mrs.  Fred  Stewart. 

Plain  Omelet 

Beat  the  whites  and  yolks  of  6  or  8  eggs  separately, 
%  pt.  milk,  1  tbsp.  flour,  i^  ts^).  baking  powder,  salt. 

Melt  1  tbsp.  butter  in  a  hot  baking  dish,  then  add 
the  beaten  whites,  stir  in  the  beaten  yolks,  add  the  milk, 
flour,  baking  powder  and  salt.  Bake  about  20  min.  in  a 
quick  oven.  — Mrs.  U.  G.  Buck. 

Baked  Potatoes  with  Cheese 

Bake  6  large  potatoes,  cut  lengthwise,  scoop  out 
centers  and  mash  thoroughly.  Add  %  cup  hot  milk,  l^ 
11).  of  pimento  or  American  cheese  (grated),  2  small  tsp. 
salt,  %  tsp.  paprika. 

Beat  until  light  and  fluffy,  refill  shells  and  bake  in 
a  hot  oven  10  minutes.  — ^Mrs.  U.  G.  Buck. 

235 


NEIGHBORHOOD  COOK  BOOK 

*' Cousin  Jack"  Paste 

Use  deep  baking  dish.  Slice  potatoes  thin  and  fill  to 
depth  of  11/2  inches;  slice  onions  thin,  to  depth  of  % 
inch ;  place  hamburg  steak  to  depth  of  1  inch  on  top  of 
potatoes  and  onions.  Season  generously  with  butter,  salt 
and  pepper.  Add  1  cup  of  water;  cover  with  pie  crust, 
rolled  about  14  i^^ch  thick.    Bake  II/2  hours  slowly. 

— Mrs.  Geo.  Tyson. 

Spanish  Rice 

1  cup  cooked  rice,  2  red  peppers,  1  onion,  14  lb. 
boiled  ham  (all  chopped).  Fry  6  slices  of  bacon  and 
cook  with  chopped  material  a  very  few  min.  Add  1  tsp. 
salt  and  %  can  tomatoes.  Mix,  and  bake  in  hot  oven, 
until  brown.  — ^Mrs.  G.  F.  Falley. 

Nourishing  Rice  Novelty 

%  cup  boiled  rice,  y^,  lb.  ground  beef.  Moisten  with 
tomato  juice  or  soup.  If  liked,  add  a  few  slices  of  raw 
onion.  Can  be  made  more  or  less  moist  as  desired.  Bake 
in  a  buttered  dish  about  1  hour. 

— Edna  P.  Rose,  Chicago. 

Savory  Rice  Loaf 

2  cups  boiled  rice,  1  small  onion,  %  cup  minced  ham, 
1  cup  strained  tomatoes,  salt  and  paprika.  Mix  in  order 
given,  place  in  buttered  dish,  cover  with  bits  of  butter 
and  bread  crumbs  and  bake  30  minutes. 

—Mrs.  G.  L.  Blunt. 
236 


NEIGHBORHOOD  COOK  BOOK 

Shepherds'    Pie. 

Cut  left  over  beef  into  small  cubes  or  thin  slices. 
Season  with  salt,  pepper,  minced  onion,  celery,  salt  and 
paprika.  Put  into  a  deep  casserole ;  pour  over  the  meat 
sufficient  gravy  to  cover.  Set  in  a  moderate  oven  until 
the  meat  is  thoroughly  heated ;  then  add  2  or  3  inches  of 
hot,  diced  or  mashed,  potatoes.  Bake  15  minutes  more 
or  until  the  potatoes  are  lightly  browned.  Garnish  with 
a  dash  of  paprika  and  minced  parsley.  Leftover  vege- 
tables, such  as  carrots,  peas,  string  beans,  parsnips,  etc. 
may  be  add  with  the  meat.  — Mrs.  C.  A.  Klein. 


Sausage  Spaghetti 

Cut  3  uncooked  sausages  in  small  pieces;  fry  until 
brown.  Put  to  one  side  of  the  pan  and  add  1  onion 
sliced  fine.  Cook  5  minutes,  stirring  often;  add  2  cups 
seasoned  tomato  sauce;  when  thoroughly  heated  add  2 
cups  cooked  and  seasoned  spaghetti.  Toss  about  and 
serve  at  once.  — Mrs.  H.  R.  Putnam. 


Italian  Spaghetti 

Boil  %  pkge.  spaghetti  20  min.,  drain  and  blanch. 
Fry  1  onion  and  1  green  pepper  (cut  fine),  in  bacon  fat. 
Add  2  cups  tomatoes  thickened  with  flour.  Place 
spaghetti  in  baking  dish,  cover  with  tomato  sauce  and 
sprinkle  with  Italian  cheese  (grated). 

Bake  20  min.    Add  sugar  if  desired. 

— Mrs.  W.  Mung. 

237 


NEIGHBORHOOD  COOK  BOOK 

Shrimps  and  Peas 
Make  a  cream  sauce  of  1  large  tbsp.  butter,  2  tbsp. 
flour  and  1  pint  milk.    Add  a  can  of  peas  and  a  can  of 
shrimps  from  which  the  liquid  has  been  drained.    Serve 
on  slices  of  buttered  toast. 

— ^Mrs.  Samuel  C.  Wood. 


Baked  Tomatoes 

Place  6  good-sized  tomatoes  in  a  baking  dish.  Cut  a 
large  cross  in  the  top  of  each  tomato  and  insert  a  lump 
of  butter,  %  spoon  of  salt  and  a  dash  of  pepper. 

Bake  in  hot  oven  %  hour  and  serve  in  same  dish. 

—Mrs.  U.  G.  Buck. 


Tomatoes  and  Cheese 

Slice  firm  tomatoes,  drain,  salt,  and  let  stand  in  cool 
place.  When  cold  spread  with  a  paste  made  of  cream 
cheese  and  chopped  nut  meats,  and  press  two  slices 
together.     Garnish  with  parsley  and  stuffed  olives. 

— Mrs.  G.  A.  Nichols. 


Tomato  Toast 

Dip  slices  of  toast  in  hot  salted  milk  and  arrange 
in  layers  in  deep  baking  dish.  Over  each  layer  pour 
seasoned  tomatoes,  until  dish  is  full.  Drop  pieces  of 
butter  over  top.    Bake  in  oven  15  minutes. 

'     — ^Miss  Mattie  Nelson. 
238 


NEIGHBORHOOD  COOK  BOOK 

Tomato  Cream  Toast 

1%  cups  stewed  and  strained  tomatoes,  %  cup 
scalded  cream  or  milk,  1^4  tsp.  soda,  3  tbsp.  butter,  3 
tbsp.  flour,  y^  tsp.  salt,  6  slices  toast. 

Melt  butter,  add  flour  mixed  with  the  salt.  Add  soda 
to  tomato  and  stir  in  gradually,  then  add  cream.  Serve 
on  toast  while  hot.  — Mrs.  C.  U.  Olson. 


239 


Salads  and  Salad  Dressings 


241 


•    ^fx^  SUPREME 

^^O^^^      Mayonnaise 
Thousand  Island 


DRESSING 

Taste-T -Spread 

SANDWICH  SPREAD 

TESTED  AND  APPROVED 

by  the 

Good  Housekeeping  Bureau   of   Foods, 

Sanitation  and  Health 

Conducted  by 
GOOD     HOUSEKEEPLNG     MAGAZINE 


Established  1876 

JAMES  WIGGINTON 

Contractor  for 
Mason  and  Cement  Work 

1115  OAK  AVENUE 

Phone  676 

EVANSTON,   ILL. 


242 


NEIGHBORHOOD  COOK  BOOK 


SALADS 
AND  SALAD  DRESSING 


Bird's  Nest  Salad 

Medium-sized  smooth  tomatoes,  cottage  cheese,  mayon- 
naise dressing  and  lettuce. 

Cut  tomatoes  in  halves  and  remove  pulp.  Make  cot- 
tage cheese  into  balls  and  place  3  balls  in  each  tomato. 
Serve  on  lettuce  leaf  with  mayonnaise  dressing. 

— Mrs.  L.  Ermil  Butler. 

Butterfly  Salad 

Slices  of  pineapple  cut  in  halves  with  rounded  edges 
placed  together.  Stuffed  olives  sliced  thin,  2  slices  on 
each  wing  of  pineapple.  Small  roll  of  cream  cheese  for 
the  body,  and  narrow  strips  of  pimento  for  the  feelers. 
Serve  on  lettuce  leaf.  Use  Wright's  Supreme  Mayon- 
naise dressing.  — ^Mrs.  J.  H.  Taft. 

Cabbage    Salad 

1  quart  shredded  cabbage,  1  small  onion  chopped  very 
fine,  14  sweet  green  pepper,  chopped.  Mix  with  Wright 's 
Mayonnaise  Salad  Dressing.  Serve  on  lettuce  leaf,  with 
thinly-sliced  green  peppers  and  a  dash  of  paprika  on 
top.     Nuts  may  be  added. 

—Mrs.  C.  0.  Swift. 

243 


NEIGHBORHOOD  COOK  BOOK 

Cabbage  Salad 

1  small  head  cabbage  or  3  cupfuls,  1  red  apple, 
chopped  but  not  peeled,  %  cup  walnut  meats,  celery 
seed  and  salt.    Serve  with  Wright's  salad  dressing. 

— ^Mrs.  W.  E.  Hosier. 


Cottage  Cheese — Pineapple  Salad 

Cottage  cheese,  sliced  or  grated  pineapple,  lettuce  and 
paprika. 

Form  cottage  cheese  into  cups  on  lettuce.     Place  1 
tbsp.  of  pineapple  in  each  cheese  cup. 

Sprinkle  with  paprika. 

— ^Mrs.  L.  Ermil  Butler. 


Cottage  Cheese  Salad 

1  lb.  cottage  cheese,  1  large  pimento,  i^  large  cu- 
cumber.    Chopped  celery  and  onion  to  taste. 

Serve  either  in  balls,  or  pack  in  molds  and  slice. 
Serve  on  lettuce  leaf  with  Wright's  Mayonnaise  dressing. 

— ^Mrs.  C.  M.  Munson. 


Cucumber  and  Radish  Salad 

Pare  cucumbers.  Cut  off  the  very  pointed  ends  and 
slice  in  thin  slices  half  way  through.  Slice  nice  red 
radishes  in  very  thin  slices.  Place  a  slice  of  radish 
between  the  slices  of  cucumbers.  Sei've  on  lettuce  with 
Wright's  Supreme  dressing. 

— ^Mrs.  Maude  Smurr. 
244 


NEIGHBORHOOD  COOK  BOOK 

Stuffed  Egg  Salad 

6  hard-cooked  eggs,  i^  cupful  minced  ham,  Maj^on- 
naise,  lettuce.  Remove  the  yolks  from  the  hard-cooked 
eggs  and  combine  with  the  minced  ham  and  sufficient 
Wright's  mayonnaise  to  moisten.  Fill  the  eggs  with  this 
mixture  and  place  1  stuffed  egg  in  each  nest  of  lettuce. 

— Y.  K.  W. 


Eggs  a  la  Tarcat 

6  hard-boiled  eggs,  %  lb.  chopped  ham,  ^  onion 
chopped,  1/4  tsp.  ijrepared  mustard,  1  tsp.  salt,  a  little 
red  pepper. 

Cut  the  eggs  lengthwise  into  halves.  Remove  the 
yolks,  and  rub  them  smooth  with  the  other  ingredients. 
Refill  the  whites  with  this  mixture.  Serve  cold  on  lettuce 
with  a  little  Wright's  Mayonnaise. 

— Mrs.  H.  R.  Putnam. 


Easy  Frozen  Salad 

1  bottle  whipping  cream  (whipped  stiff),  1  or  2  tbsp. 
boiled  salad  dressing.  Add  any  chopped  fruit  such  as 
cherries,  strawberries,  pineapple,  peaches  or  bananas. 
Pack  in  melon  mold  in  ice  and  salt  or  ice  and  snow.  Let 
stand  from  6  to  12  hours.  Slice  and  serve  on  lettuce. 
Very  nice  to  serve  in  afternoon  or  evening  with  cheese 
crackers  or  sandwiches. 

— Mrs.  R.  E.  James. 

245 


NEIGHBORHOOD  COOK  BOOK 

Fruit  Salad 

1  can  pineapple,  cut  in  small  pieces,  %  lb.  grapes, 

1  can  white  cherries,  1  bunch  celery,  1  apple,  1  orange, 

2  bananas,  and  nut  meats. 

Serve  with  fruit  salad  dressing,  listed  in  the  salad 
dressings.  — Mrs.  Lyman  A.  Harrington. 


Fruit  Salad 

Oranges,  pineapple,  grapes,  bananas,  celery  and 
apples  (diced).    Mix  with  the  following  dressing: 

3  tbsp.  lemon  juice,  5  tbsp.  sugar,  butter  size  of  a 
walnut. 

Boil  together  2  or  3  minutes,  then  pour  over  a 
slightly-beaten  egg  yolk.  Cook  3  minutes,  but  do  not 
allow  to  curdle.  When  cold,  mix  with  an  equal  amount 
of  whipped  cream.  — Mrs.  Milton  F.  Collion. 

Favorite  Salads 
Shred  lettuce,  cut  up  celery  fine,  and  a  little  grated 
onion.    Mix  with  Wright's  mayonnaise  which  has  been 
mixed  with  chili  sauce. 

Carrot  and  Cabbage  Salad 

Equal  parts  of  cooked  carrots  and  raw  cabbage.  Nuts 
add  to  the  flavor. 

Stuffed  Celery 

Scrub  celery  with  vegetable  brush.  Fill  hollow  side 
with  pimento  cheese.  Lay  on  platter  and  sprinkle  with 
paprika.  — Mrs.  H.  R.  Putnam. 

246 


NEIGHBORHOOD  COOK  BOOK 

Imperial  Salad 

Drain  juice  from  i^  can  pineapple,  add  1  tbsp. 
vinegar  and  enough  water  to  make  a  pint.  Heat  to 
boiling  point,  then  add  1  pkg.  lemon  jello.  When  jello 
begins  to  set,  add  i/^  can  shredded  pimento,  3  slices  pine- 
apple, cubed,  and  1  medium  cucumber,  salted  and  cut 
fine.  Place  in  individual  molds  or  large  mold.  Serve 
with  Wright's  cream  dressing. 

— Mrs.  R.  E.  James. 

Italian  Salad 

1  package  spaghetti  or  maeai'oni,  cooked  until  tender. 
%  cup  olives,  1  bunch  celery,  1  green  pepper,  1  pimento, 
1  chopped  onion,  1  cup  cooked  peas.  Mix  all  together 
and  serve  on  lettuce  with  Wright's  Salad  Dressing. 

— Mrs.  Lyman  Harrington. 

Kidney  Bean  Salad 

1  can  kidney  beans,  1  large  stalk  celery,  1  small 
onion,  1  pimento. 

Heat  the  beans,  drain  and  blanch  with  hot  water. 
Add  celery  (chopped),  pimento  and  onion  (cut  fine). 
Pour  heated  mayonnaise  over  this  and  let  cool.  Serve 
on  lettuce.  — ^Mrs.  C.  A.  Klein. 

Macaroni  Salad 

2  cups  cold  cut  macaroni,  1  red  or  green  pepper,  1 
pkge.  cream  cheese,  or  i/^  cup  cottage  cheese,  1  cup  celery 
cut  fine,  1/2  cup  chopped  nut  meats.  Mix  with  Wright's 
Mayonnaise.  This  makes  a  well-balanced  dish  for  the 
main  part  of  lunch  or  supper. 

—Mrs.  H.  B.  Judson. 
247 


EVANSTON 

ICE 

CO. 

Telephone  765 


Telephone  Canal   0307 
Established    1856 

The  Lord  &  Bushnell  Company 

Manufacturers    and    Dealers    in 

LUMBER 

m 

Main  Office  and  Yards 

2424    SOUTH    LAFLIN    STREET 

CHICAGO 

248 


NEIGHBORHOOD  COOK  BOOK 

Meat  Salad 

1  cup  cold  cooked  veal  or  lamb,  %  cup  asparagus,  % 
tbsp.  vinegar,  1  hard-boiled  eg^,  %  cup  celery,  1  tbsp. 
olive  oil,  i/i  tsp.  salt,  asparagus  tips,  celery  tips.  Mix 
together  diced  meat,  diced  celery  and  asparagus.  Blend 
olive  oil,  vinegar  and  seasonings,  and  turn  into  salad. 
Moisten  with  Wright's  Mayonnaise  or  cream  dressing. 
Arrange  on  platter  and  garnish  with  hard-boiled  egg  and 
asparagus  tips  and  celery  leaves. 

— ^Mrs.  H.  B.  Judson. 


The  New  Century  Salad 

Use  crisp  lettuce  leaves,  sliced  red  pepper,  and  olives 
with  slices  of  cucumber.  Pour  over  it  Wright's  Salad 
Dressing.  — ^IVIrs.  Schermerhorn. 


Orange  Salad  (Individual) 

Peel  orange  and  remove  connecting  skins.  Place 
orange  sections  in  a  circle  overlapping  each  other  on 
leaves  of  head  lettuce. 

1  tbsp.  cheese,  ^  tbsp.  finely-chopped  nuts,  i/^  tbsp. 
minced  raisins,  %  tsp.  paprika  and  enough  cream  to 
make  smooth.  Form  in  a  ball  and  place  in  center  of 
orange  circle.  Serve  wdth  Wright's  Olive  dressing,  with 
a  little  lemon  juice  added. 

— ^Mrs.  J.  E.  Hathaway. 

249 


^  J  ^  NEIGHBORHOOD  COOK  BOOK 

/ 
/  Perfection  Salad 

Dissolve  a  pkge.  of  lemon  jello  in  a  pt.  of  boiling 
water  and  add  2  tbsp.  vinegar.  Mix  1  cup  of  shredded 
cabbage  and  1  cup  of  celery  (chopped),  the  pulp  of  2 
oranges,  cut  fine,  and  about  %  of  a  small  can  of  pimento, 
when  it  begins  to  set. 

Mold  in  individual  molds  and  serve  on  lettuce  with 
Wright 's  Salad  Dressing.  — Mrs.  Andrew  Leaf. 


•  Pineapple  Salad 

2  cups  diced  pineapple,  1  cup  diced  celery,  1  box 
marshmallows  cut  in  fourths. 

Mix  all  together  with  Wright's  mayonnaise.     Serve 
on  crisp  lettuce  leaves;  garnish  with  cheese  balls. 

— Mrs.  J.  A.  Johnson. 


Pimento  Salad 

1  pkg.  acidulated  Knox 's  Gelatine.  Add  juice  of  can 
of  pineapple  to  this  and  let  stand  %  hour.  Add  1% 
quarts  boiling  water  and  1%  cups  sugar.  When  it  begins 
to  jell,  add  small  can  of  pimento,  cut  into  strips  with 
shears,  and  the  diced  pineapple.  Small  white  onions 
may  be  added  if  desired.  Serve  on  lettuce  leaf  with 
Wright's  salad  dressing.     >        — ^Mrs.  A.  H.  Graves. 

250 


NEIGHBORHOOD  COOK  BOOK 

Potato  Salad 

6  potatoes,  2  hard  boiled  eggs,  1  small  onion,  1  cup 
chopped  celery,  1  green  pepper.  Boil  potatoes  in  jackets, 
peel  and  dice.  Chop  celery  and  onion  and  mix  with 
potatoes.  Add  salt  and  pepper  to  taste.  Use  plenty  of 
Wright's  Supreme  Mayonnaise.  Stir  and  toss  lightly  to 
avoid  breaking  np  potato.  Garnish  with  thinly-sliced 
egg  and  strips  of  pepper.  — ^Y.  K.  W. 

Prune  Salad 

1%  cup  cooked  prunes,  1  cup  celery,  chopped  fine, 
1  grape  fruit,  diced,  i/o  cup  Wright 's  Mayonnaise  dress- 
ing. 

Mix  all  together,  place  on  lettuce  leaf,  garnish  with 
parsley  and  pimentos.  — Mrs.  Frank  Phinisey. 

Moulded  Salmon  Salad 

1  can  salmon,  yolks  of  2  eggs,  %  tsp.  salt,  I/2  tbsp. 
melted  butter,  1^/^  tbsp.  sugar,  1^  tbsp.  flour,  %  cup 
milk,  1  tsp.  mustard,  1%  cups  vinegar,  dash  of  paprika, 
%  tbsp.  gelatine  soaked  in  2  tbsp.  of  cold  water. 

Place  all  in  mold.    Serve  with  cucuml)er  sauce. 

—Mrs.  Ella  Scovill. 

Snappy  Salad 

Ripe  tomatoes,  1  crisp  cucumber,  1  orange,  lettuce, 
mayonnaise  dressing  and  paprika. 

Slice  tomatoes  and  cucumber  on  the  lettuce.  Divide 
the  orange  in  sections  and  lay  around  the  other.  Pile 
mayonnaise  on  top  and  sprinkle  with  paprika. 

—  Mrs.  L.  Ermil  Butler. 
251 


NEIGHBORHOOD  COOK  BOOK 

Spaghetti  Salad 
1    package    spaghetti    cooked    until  tender,  %  cup 
mixed  pickles,  1  bunch  celery,  1  green  pepper,  1  pimento, 
1  large  onion.    Chop  fine  and  mix  together.    Serve  with 
"Wright's  salad  dressing.  — ^Mrs.  E.  Walder. 

Vegetable  Salad 
6  good-sized  potatoes,  boiled  and  sliced  thin,  % 
cup  finely-chopped  cabbage,  3  tbsp.  chopped  pickles,  2 
chopped  onions,  2  chopped  apples,  yolks  of  3  hardboiled 
eggs,  pounded  fine,  a  green  pepper,  cut  fine,  butter  size 
of  an  egg,  1  tbsp.  flour. 

Chop  all  separately,  then  mix  thoroughly.  Pour  over 
it  Wright's  salad  dressing. 

— ^Mrs.  Florence  O.  Baulcli. 

Steamed  Apples 
(Side  dish  with  meat.'i 
6  red  apples,  1  cup  sugar,  %  cup  water,  5  cents 
worth  cinnamon  drops. 

Core  apples  as  for  baking.  Place  in  pan  which  can 
be  tightly  covered,  add  sugar,  water  and  candy.  Cook 
slowly  on  top  of  stove  until  done. 

— Mrs.  Frank  Camp. 

Salad  Dressing 
Mix  following  dry  ingredients :  2  tbsp.  flour,  3  tbsp. 
sugar,  1/4  tsp.  mustard,  salt  and  pepper.  Add  2  beaten 
eggs,  11/2  cups  cream  or  rich  milk,  I/2  cup  vinegar.  Mix 
well  and  cook  in  double  boiler  until  creamy.  Dilute  with 
whipped  cream.  — ^IMrs.  Ed.  Holtz. 

252 


NEIGHBORHOOD  COOK  BOOK 

Salad  Dressing 

1  cup  water,  3  tbsp.  vinegar,  juice  of  1  lemon.  Heat 
in  double  boiler.  Mix  2  tbsp.  flour  with  3  tbsp.  Mazola. 
Stir  into  hot  liquid  and  cook  until  thick.  Beat  1  egg 
very  light,  stir  hot  mixture  into  egg  and  beat  well. 
Season  with  salt,  pepper,  paprika  and  2  tbsp.  sugar. 

Beat  into  this  %  cup  Mazola.  Thin  with  cream  when 
ready  to  use.  — ^Mrs.  G.  C.  Pierce. 

Salad  Dressing 
1  tsp.  sugar,  1  tsp.  salt,  i^  tsp.  mustard,  paprika, 
yolks  of  2  eggs,  juice  of  1  lemon,  2  cups  olive  oil. 

Mix  dry  ingredients  and  yolks  together.  1  tbsp.  boil- 
ing water.  Add  oil  very  slowly,  then  lemon  juice  and 
whites  of  eggs  well-beaten. 

— Mrs.  A.  G.  Aeppli. 

Salad  Dressing 

Mixture  1 :  1  cup  oil,  2  egg  yolks,  2  tbsp.  vinegar, 
1  tsp.  sugar,  1  tsp.  salt,  %  tsp.  mustard. 

Mixture  II:  1  cup  water,  %  cup  flour,  boiled 
together  until  smooth.  Add  more  water  if  too  stiff.  Pour 
at  once  into  Mixture  1  and  beat  thoroughly  for  3  min- 
utes. — Mrs.  C.  T.  Roome. 

Salad  Dressing 
To  1/^  pint  vinegar  and  %  pint  water,  add  1  cup 
sugar,  butter  size  of  an  egg,  1  tsp.  mustard,  1  tsp.  white 
pepper  and  boil  hard.  Add  2  tbsp.  flour,  mixed  with  1 
cup  of  milk  and  boil  again.  Beat  this  into  2  well-beaten 
eggs,  then  bring  to  hard  boil. 

—Mrs.  S.  F.  Burden. 
253 


MILLINERY 

HELEN  LOUISE  SHOP 

HELEN  M.   DIX,   Prop. 

LADIES'  FURNISHINGS 

Phone   1481 

815  CHICAGO  AVE.,  at  Washington  St.,  Evanston,  HI. 

ABRUZZO  AND  SON 

IMPERIAL   SHOE    REPAIRING    SHOP 
736  3IAIN   ST.  Evanston,    HI. 

Is  not  the  best  but  better  than  the  rest. 

Work  and  material  of  the  best.    Have  been  here  since  1913. 

Bring-   your   repairing   here   and    be    satisfied. 

Shoe    Shininj?    Parlor,    with    BL.AKE:    on    the    job. 

Liston's  Home  Bakery 

717  MAIN  STREET  Evanston,  lU. 

Phone  3882 

Phone  orders  delivered 

We  make  a  Specialty   in  Wedding  and   Birthday   cakes 

EVANSTON  MEAT  SHOP 

NATIVE    MEATS 
PISH    AND    POULTRY 

807   MAIN  STREET  Evanston,   111. 

Phone   805 

Telephone  Evanston  7575 

EVANRIDGE  POTTERIES 

Makers  of  Ceramic  Luster  Ware,  Aitistic  Pottery  Lamps, 

Shades  and  Vases 
614  CHURCH  STREET EVANSTON,    ILL. 

Best  for  Babies 

SELECTED  MILK 

We  Guarantee  Our  Milk  to  be  the  Richest  Obtainable 

Merkle   Dairy    Company 

Chicago  Wilmette  Wiiuietka 

Evanston  Kenilworth  Highland  I*ai'k 

254 


NEIGHBORHOOD  COOK  BOOK 

Boiled  Salad  Dressing 

1  tbsp.  butter,  melted,  1  tbsp.  sugar,  %  tsp.  salt,  1/2 
tsp.  flour,  1/^  tsp.  dry  mustard. 

Mix  dry  ingredients,  add  butter,  yolk  of  1  cgs, 
beaten,  6  tbsp.  cream,  2  tbsp.  vinegar;  add  the  egg  to 
the  first  mixture,  then  the  cream  and  vinegar.  Boil  all 
in  a  double  boiler  until  thick.  — Mrs.  McKee. 


Cream  Dressing 

(For  Lettuce  or  Cold  Slaw.) 

1/4  cup  sugar,  1  tbsp.  vinegar  (cider),  cream. 
Mix  sugar  and  vinegar.    After  sugar  is  dissolved,  add 
cream  until  of  right  consistency. 

— ^Mrs.  D.  J.  Bierwert. 

French  Salad  Dressing 

3  cups  sugar,  3  tbsp.  paprika,  1  tsp.  salt,  3  tbsp.  oil 
(Mazola). 

Pour  %  cup  boiling  water  over  above  mixture  to 
dissolve.  Place  in  quart  jar,  fill  up  with  lemon  juice 
and  vinegar  (about  3  lemons) .  Very  good  for  vegetables 
and  grape  fruit.  — Mrs.  Luella  King. 

French  Dressing 

1  tsp.  salt,  1  tsp.  mustard,  1  tsp.  sugar,  a  pinch  of 
pepper,  1  tbsp.  olive  oil.  Mix  well  together,  add  oil  last ; 
stir  smooth,  add  2  more  spoonfuls  olive  oil  and  1  tbsp. 
vinegar.    Red  pepper  may  be  used  instead  of  black. 

—Mrs.  W.  C.  Fort. 

255 


NEIGHBORHOOD  COOK  BOOK 

Fruit  Salad  Dressing 

1/4  cup  pineapple  juice,  i/4  cup  orange  juice,  %  ^^V 
lemon  juice,  2  tbsp.  cornstarch,  I/4  cup  cold  water,  2 
eggs,  Yo  cup  sugar. 

Boil  all  together  in  a  double  boiler.  When  cold  and 
ready  to  use,  fold  in  i/^  cup  cream  (whipped). 

— ^Mrs.  Lyman  A.  Harrington. 


Mayolmaise  Dressing 

%  tbsp.  mustard,  1  tbsp.  sugar,  1/10  tbsp.  caj^enne 
pepper,  1  tsp.  salt,  yolks  of  3  eggs,  juice  of  1^  lemon,  14 
cup  tarragon  vinegar,  1  pint  olive  oil. 

Beat  all  thoroughly  in  bowl  that  has  been  w^ell  chilled. 

— Mrs.  F.  A.  Pontious. 


Sweet  Salad  Dressing 

1  can  sweetened  condensed  milk.  Eagle  Brand,  ^4 
tsp.  salt,  2  heaping  tsp.  prepared  mustard,  or  1  tsp.  dry, 
mixed  with  a  little  vinegar,  1  cup  medium  strength 
vinegar,  1  Iwell-beaten  egg.  Add  1  cup  chili  sauce  to 
above  to  make  a  good  Thousand  Island  Dressing. 

— ^Mrs.  E.  J.  Reeder. 


Salad  Dressing  for  Vegetable  Salad 

%  cup  sugar,  2  eggs,  pinch  of  salt,  1  tsp.  butter,  1  tsp. 
dry  mustard,  %  cup  vinegar. 

Stir  over  fire  until  it  thickens.  When  cool  add  milk 
or  cream.  — ^Mrs.  C.  A.  Roney,  Chicago. 

256 


NEIGHBORHOOD  COOK  BOOK 

Vegetable  Salad  Dressing 

1  tsp.  celery  seed,  1  tsp.  salt,  a  pinch  of  pepper,  I/2 
cup  sugar,  i^  cup  vinegar,  1  tbsp.  butter,  1  tsp.  Wor- 
cestershire sauce. 

Put  vinegar  and  butter  on  stove.  When  warm,  add 
other  ingredients  and  let  come  to  a  boil,  stirring  con- 
stantly. Draw  back  on  the  stove  and  add  the  beaten 
yolks  of  2  eggs.  Continue  stirring  till  it  thickens,  then 
remove  from  fire  and  bottle. 

— Mrs.  Florence  0.  Baulch. 


257 


Sandwiches 


259 


Office  Phone  5077  Res.  Phone  602  9 

^    EENESTR.  NORMAN 

PLUMBING    AND    HEATING 

Sanitary    Plumbing      —      Iron   and    Tile   Sewerage 
Steam   aiid   Hot  Water   Heating 

Estimates   furnished 

1045  CHICAGO   AVENUE  Evanston,   111. 


Best  Equipped  on  the  North  Shore 

The    Washington    Laundry 

700,  702,  704  WASHINGTON  STREET 

Phones 
Wilmette  145  Evanston  5900,  5901,  1902 

ROBERTSON  &  CO. 

Wallpaper 
Paint 

Telephone   169 
604     DAVIS     STREET 

Mears  Slayton  Building  Material  Company 

HOWARD  ST.  &  CHICAGO  AVE. 
Complete  Stock  of 

Lumber  and  Building  Specials 

Phones:    Evanston  3950;    Rogers  Park  8270 

260 


NEIGHBORHOOD  COOK  BOOK 


SANDWICHES 


Cheese  Sandwiches 

Grate  any  good  cheese,  rub  into  a  paste  with  butter, 
season  with  salt  and  a  little  Worcestershire  Sauce. 
Spread  between  slices  of  bread.      — Mrs.  C.  Johnson. 

Pimento  Cheese  and  Nut  Sandwiches 

To  8  oz.  pimento  cheese,  work  in  enough  mayonnaise 
dressing  to  make  a  creamy  consistency.  Add  %  ^^P 
finely-chopped  pecans  or  walnuts  and  i/4  cup  sweet 
gherkins.  Spread  between  slices  of  nut  or  brown  bread. 
Put  together  in  pairs,  remove  the  crust  and  cut  in 
triangles.     Garnish  each  with  y^,  nut  meat.  — Mrs.  K. 

Deviled  Ham  Sandwiches 

1  cup  cold  boiled  ham,  1  tsp.  lemon  juice,  3  tsp. 
melted  butter,  l^  tsp.  mustard,  yolks  of  2  hard-boiled 
eggs. 

Chop  ham  fine,  rub  yolks  smooth  with  butter,  mix 
all  ingredients  well  and  spread  between  slices  of  bread. 

— Mrs.  Frank  Phinisey. 

Delicious  Sandwich  Spread 

2  cups  cold  boiled  pork  shoulder,  3  hard-boiled  eggs, 
1  small  onion,  several  small  pickles  or  olives.  Chop 
together  through  food  chopper  and  mix  with  mayonnaise 
dressing.  — Mrs.  F.  Vescelus. 

261 


NEIGHBORHOOD  COOK  BOOK 

Dream  Sandwiches 

Chop  raisins  and  nut  meats  together,  mix  well  and 
spread  on  buttered  bread.    Very  good  for  school  lunch. 

—Mrs.  K. 


Ideal  Sandwiches 

3  cold,  hard-boiled  eggs,  chopped  fine,  3  large  slices 
bacon,  fried  crisp,  1  small  bottle  stuffed  olives,  1  slice 
onion.  Chop  and  mix  with  enough  ^Yy-igjit's  salad 
dressing  to  make  a  thick  paste.  Spread  between  slices 
of  white  or  rye  bread  and  serve  with  a  green  salad  and 
fresh  fruit.  .         ;    ■•.■..■., — ^^Ij,^^  g;_ 


Macaroon  Sandwiches 

Be  sure  the  macaroons  are  fresh.  Lay  a  slice  of 
cream  cheese  between  2  macaroons.  Press  together  firm- 
ly.   Keep  in  cool  place  until  wanted. 

—Virginia  Klein. 


Peanut  Butter  Paste  for  Sandwiches 

2  cups  seeded  raisins,  l^  cup  orange  juice,  2  tbsp. 
lemon  juice,  or  less,  1  level  tsp.  salt,  1  cup  nut  meats, 
%  cup  peanut  butter. 

Put  raisins  through  the  food  chopper,  add  the  other 
ingredients  and  mix  well.  Pack  in  jelly  glasses.  Will 
keep  for  a  long  time.  — Mrs.  C.  A.  Klein. 

262 


NEIGHBORHOOD  COOK  BOOK 

Spicy  Sandwiches 

Bread  and  butter,  ripe  tomatoes  (tomatoes  must  be 
firm),  peanut  butter. 

Cut  bread  thinly  and  spread  with  butter.  Place  a 
thin  slice  of  tomato  on  one  piece  of  the  sandwich  and 
spread  the  other  half  with  the  peanut  butter.  Place 
halves  together  and  cut  off  the  crusts. 

— Mrs.  Ermil  Butler. 

Ribbon  Sandwich 

1  loaf  of  whole  wheat  bread  and  1  loaf  of  white 
bread.  Cut  the  long  way  of  the  loaf.  Spread  each 
slice  with  butter.  Then  spread  with  a  filling  made  of 
2  bricks  Blue  Ribbon  cheese,  1  cup  of  walnut  meats 
chopped  fine,  moistened  with  cream.  Alternate  the 
brown  and  white  bread,  using  two  slices  of  each.  Roll 
in  a  damp  cloth  until  ready  to  cerve.  Cut  across  the 
loaf,   which  will   give  the   ribbon   effect. 

— ^^Mrs.  E.  S.  Braden. 


263 


Pickles  and  Relishes 


265 


Phone  Evanston  3149 

*'THE     WHITE      LIGHT      SAVER" 

Regulates    Your    Hall    Lights    and 
Oi)eiis  tJie  Draft  in  Your  Furnace 

VICTOR     WHITE 
621  Sheridan  Road  Evanston,  111. 

Orders  Called  for  and  Delivered  Oysters  and  Fish 

Kedzie  Meat  Market 

A  Full  Line  of  FRESH  AND   SMOKED   MEATS 

52  6   KEDZIE  ST.,.  EVANSTON 
Tel.   Evanston   4613  Orders  Promptly  Attended  to 

E.  BACHECHI 

GROCERY    AND   MEAT    MARKET 
FRUIT^.AND  VE,G^yABLES 

Phone  1218  802   MAIN   STREET 

Phone  Evanston  2984  Stucco  Work  a  Specialty 

CHAS.  B.  EIDEN 

Plastering  Contractor 

1402  WASHINGTON  ST.  EVANSTON,  ILL. 

Phone  Evanston  1151  Phone  Edgewater  1518 

ANTON  PETERSEN 


Contractor  and  Builder 


716  MAIN  STREET  EVANSTON,   ILL. 

266 


NEIGHBORHOOD  COOK  BOOK 


PIGKI.ES  AND  RELISHES 


Sweet  Apple  Pickles 

1  cup  sugar,  %  cup  vinegar,  1  pint  fruit,  cloves  and 
cinnamon.  Mix  sugar,  vinegar,  cinnamon  and  boil  20 
minutes.  Drop  in  fruit  cut  in  half;  stick  >vhole  cloves 
into  halves.    Cook  until  tender.    Seal  while  hot. 

— ^Marion  Johnson. 

Beet  Pickles 
1  cup  vinegar,  1  cup  water,  1  cup  sugar,  6  whole  all- 
spice, a  small  piece  of  cinnapion  bark.  Boil  together 
until  quite. a  thick  syrup.  Fill  a  quart  jar  with  freshly- 
cooked  beets  and  pour  the  syrup  over  them.  Seal  while 
hot.  Beets  must  be  used  the  same  day  they  are  taken 
from  the  ground.  —Mrs.  M.  E.  Kurts. 

Pickled  Red  Cabbage 

Slice  cabbage  fine  and  pla^e  in  a  colander.  Sprinkle 
with  salt  and  let  drain  for  2  days.  Put  in  a  jar  and 
cover  with  boiling  vinegar.  If  spice  is  liked,  use  1  oz. 
of  whole  black  pepper  and  %  oz.  allspice  to  each  quart, 
mixing  with  vinegar.  — Mrs.  Thomas  Savage. 

Cabbage,  Beet  and  Horse  Radish  Pickles 
1  qt.  cooked  beets,  and  1  qt.  raw  cabbage,  chopped 
fine,  2  cups  sugar,  1  cup  horse  radish,  grated,  1  tbsp. 
salt,  1/2  tsp.  red  pepper,  enough  vinegar  to  cover.    Heat 
thoroughly,  pack  in  jars  and  seal. 

— S.  Belriap. 
267 


NEIGHBORHOOD  COOK  BOOK 

Canadian  Pickle 

1  qt.  large  onions,  chopped,  1  qt.  large  cucumbers, 
chopped,  1  qt.  small  cucumbers,  whole,  1  qt.  small  white 
onions,  w^hole,  and  2  green  peppers,  chopped. 

Cover  with  hot  brine;  let  stand  over  night.  Drain 
in  the  morning  and  add  5  cups  bro^vn  sugar,  less  if 
desired,  %  gal.  vinegar,  2  oz.  whole  mustard  seed,  2  oz. 
celery  seed.  Let  come  to  a  boil.  Make  a  paste  of  %  cup 
flour,  1/4  lb.  mustard,  1  tsp.  tumeric  powder.  Pour  on 
pickles  slowly,  let  boil  and  seal. 

— Mrs.  Thomas  Savage. 

Chicago  Hot 
Chop  1  pk.  green  tomatoes,  4  red  peppers,  4  green 
peppers,  2  cups  celery,  2  cups  onions.  Cover  with  % 
cup  salt  and  let  stand  over  night.  Drain  well.  Mix 
together  6  cups  vinegar,  2  cups  sugar,  i/^  cup  white 
mustard  seed.  Pour  over  the  first  mixture.  Pack  in 
stone  jars.  — ^J^Irs.  U.  G.  Buck. 

Chili  Sauce 

1  heaped  peck  ripe  tomatoes,  skinned  and  chopped,  8 
large  onions,  sliced,  2  tbsp.  cinnamon,  2  small  tsp.  cloves, 
2  level  tbsp.  salt,  1  tsp.  allspice,  2^^  cups  sugar,  1  qt. 
vinegar,  2  level  tsp.  cayenne  pepper.  Boil  together  until 
thick.  — Mrs.  Bliss  Langill. 

Chili  Sauce 
18  tomatoes,  6  peppers,  6  onions,  1  lb.  brown  sugar,  3 
tbsp.  salt,  4  cups  vinegar.     Chop  together  and  cook  1 
hour.  — ^Mrs.  H.  R.  Putnam. 

268 


NEIGHBORHOOD  COOK  BOOK 

Chutney  Sauce 
16  ripe  tomatoes,  12  large  ai)i:)les,  10  large  onions, 
1  pound  raisins,  l^  pound  or  i/^  cup  salt,  1  pound  sugar, 
4  red  peppers  and  6  cups  vinegar.    Chop  fine  and  cook 
together  slowly  for  3  hours.    Seal  in  sterilized  jars. 

— Mrs.  Elmer  A.  Johnson. 

Hope's  Chutney 

1/4  pk-  ripe  tomatoes,  %  pk.  large  onions,  %  pk.  tart 
apples,  11/4  lbs.  brown  sugar,  1  lb.  sultana  raisins,  % 
gal.  vinegar,  1  oz.  mixed  spices,  1  small  red  pepper. 

Chop  fine  and  mix  together.    Boil  until  clear. 

— Mrs.  O.  Carlson. 

Cucumber  Mangoes 

Soak  large  green  cucumbers  in  strong  brine  for  2 
daj^s.    Remove  and  stand  in  clear  water  for  2  days. 

Cut  slit  in  each,  scoop  out  seeds,  wipe  dry.  Fill  with 
stoned  raisins,  long,  thin,  strips  of  lemon  and  6  or  8 
cloves.     Sew  up  slit. 

Pack  cucumbers  in  stone  jar  and  cover  with  a  boiling 
syrup  made  of  1  qt.  vinegar,  5  lbs.  sugar,  season  with 
cinnamon,  cloves  and  mace.  For  9  successive  mornings 
reheat  syrup.  — Mrs.  J.  Champine. 

Sliced  Cucumber  Pickles 
Peel  and  slice  25  large,  green  cucumbers,  4  large 
onions,  sliced,  sprinkle  with  salt  and  let  stand  4  or  5 
hours.  Drain  well.  Cover  with  vinegar,  add  %  cup 
sugar,  1  small  tsp.  mustard  seed,  I/2  tsp.  tumeric,  2  tbsp. 
celery  seed.     Boil  15  minutes,  can  and  seal. 

— Mrs.  Bliss  Langill. 

269 


NEIGHBORHOOD  COOK  BOOK 

Cucumber  Sauce 

1  peck  cucumbers,  6  large  onions,  chopped  fine.  Let 
stand  3  hours  with  1  cup  salt,  mixed  thoroughly.  Drain 
through  a  thin  cloth  bag,  add  1  pound  sugar,  1  tbsp. 
celery,  1  tbsp.  white  mustard  seed.  Cover  with  vinegar, 
heat  thoroughly  but  do  not  boil,  and  can. 

— ^Mrs.  Samuel  Wood. 

Chow  Chow 

1  peck  green  tomatoes,  sliced,  1  qt.  large  cucumbers 
sliced,  1  qt.  small  cucumbers,  1  qt.  onions,  3  qt.  cauli- 
flower, 6  green  peppers,  1  gal.  vinegar,  1  oz.  tumeric, 
20  tbsp.  mustard,  2  tbsp.  flour,  2  cups  sugar. 

Soak  the  vegetables  over  night  in  a  weak  brine  in 
separate  vessels.  Mix  the  tumeric,  mustard,  sugar,  flour 
with  a  little  vinegar.  Heat  the  vinegar  and  when  boiling 
add  the  onions  and  cauliflower,  heat  thoroughly,  then 
add  tomatoes  and  pickles.  Cook,  stirring  often,  until 
tender.  10  minutes  before  taking  from  fire  add  the 
flour,  mustard  and  tumeric.  When  cold  seal  with  4 
pieces  of  horseradish  root  on  top  of  each  jar. 

— Mrs.  Joanna  Wigginton. 

Delmonlco  Pickles 

14  peck  green  tomatoes,  sliced,  %  peck  small  onions, 
sliced,  4  large  cucumbers,  sliced,  and  4  bunches  of  celery, 
chopped.    Salt  and  let  stand  over  night.    Drain  well. 

^  gal.  vinegar,  2  lbs.  brown  sugar,  1  oz.  celery  seed, 
1  oz.  whole  cinnamon,  1  oz.  cinnamon,  1  oz.  tumeric, 
1/4  lb.  white  mustard  seed.  Bring  to  the  boiling  point 
and  add  the  tomatoes,  onions,  celery  and  cucumbers. 
Let  simmer  2  or  3  hours.    Bottle  while  hot. 

— ^Mrs.  N.  H.  Byam. 
270 


NEIGHBORHOOD  COOK  BOOK 

Dill  Pickles 

Boil  together  6  quarts  water,  1  quart  vinegar,  1  small 
tsp.  alum,  1  tbsp.  pepper  balls,  1  tbsp.  allspice,  4  un- 
ground  bay  leaves.  Wash  pickles,  dry,  then  pack  in  fruit 
jars  using  plenty  of  dill.  Fill  jars  with  boiling  mix- 
ture and  seal  at  once.  — ^^Irs.  G.  A.  Burton. 

Mustard  Pickles 

4  quarts  cut  green  tomatoes,  including  1  cauliflower, 
8  medium-sized  onions  and  a  little  red  pepper,  cut  very 
fine.  Sprinkle  salt  through  and  let  stand  over  night. 
In  the  morning  drain,  and  rinse  if  there  is  too  much 
salt,  then  add  2  tbsp.  celery  seed  or  more  cut  celery. 

Take  2  cups  sugar,  li^  cups  flour,  6  tsp.  Coleman's 
mustard,  1  tbsp.  ground  cinnamon,  %  tbsp.  ground 
cloves,  1  heaping  tsp.  tumeric  powder.  Mix  thoroughly 
in  little  vinegar,  add  scant  2  quarts  mild  vinegar.  Mix 
all  thoroughly  and  cook  until  tender. 

— Mrs.  Frank  Phinisey. 

Mustard  Pickles 

4  quarts  green  tomatoes,  1  quart  small  onions,  1  quart 
cucumbers,  1  quart  cauliflower,  3  green  peppers.  Cut 
all  into  small  pieces,  let  stand  in  weak  brine  24  hours. 
Boil  in  same  brine  until  tender,  pour  in  colander  and  let 
drain  1  hour.  Cover  with  6  tbsp.  mustard,  1  tbsp. 
tumeric,  4  cups  sugar,  1  cup  flour.  Mix  these  with  water 
to  form  a  paste,  heat  2  qts.  vinegar,  1  pint  water,  when 
it  boils  pour  in  the  paste,  cook  until  as  thick  as  soft 
custard.    Add  pickles,  seal  in  jars. 

—Mrs.  L.  D.  Trabert.^ 

271 


If  You  Are   Looking   for — 

A  TASTY  SANDWICH 

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Or,  A  SUNDAE  WITH  HOME  MADE   CREAM 

Or,  A  REAL   MEAL, 

You  Can  Get  It  At 


K; 


JTCHEN 
813  NOYES  ST.,  2  blocks  West  of  Patten  BGm. 

Telephone   4353 

HUGH     ORR 

P  1  a  s  t  e  r  i  n  g    C  o  n  t  r  a  c  t  o  r 

stucco  Work  A  Specialty 
2403   CENTJIAL  STREET 

Established   1878  Telephone   Evanston   8411 

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1310  SHERMAN  AA^NUE 

Telephone  Evanston   8331 
A.   R.  GRANT  H.   O.   WELDON 

272 


NEIGHBORHOOD  COOK  BOOK 

Mustard  Pickles 

12  large  cucumbers,  18  onions  and  1  carrot  sliced 
fine.  liCt  stand  in  salt  water  2  hours.  Drain  well  1% 
cups  vinegar  and  1  heaping  cup  sugar  boiled  together. 
Add  pickles  and  boil  5  minutes  (no  longer).  Make  a 
paste  of  1  tsp.  cloves,  14  tsp.  red  pepper,  I/2  tsp.  tumeric, 
and  14  tsp.  ground  mustard.  Add  this  to  the  pickles, 
pack  in  jars  and  seal.    Celery  seed  may  be  added. 

— Mrs.   S.  Belnap. 

Nine  Day  Pickles 

Soak  7  lbs.  cucumbers,  cut  in  chunks  1  inch  long,  in 
strong  brine  for  3  days,  then  drain  and  soak  in  clear 
water  3  days,  changing  water  each  day;  the  third  day 
drain  well,  take  weak  vinegar  enough  to  cover  and  add 
alum  the  size  of  a  hickory  nut.  Cook  slowly,  but  not 
boil,  in  vinegar  for  2  hours.     Drain. 

To  7  lbs.  cucumbers  use  3  lbs.  brown  sugar,  3  pints 
vinegar,  1  oz.  spices,  1  oz.  cassia  buds,  1  oz.  celery  seed. 
Heat  and  pour  over  pickles  boiling  hot.  Heat  each  day 
for  3  days,  third  day  boil  syrup  until  quite  thick,  pour 
over  pickles  in  glass  jars  and  seal. 

—Mrs.  U.  G.  Buck. 

Olive   Cherries 

1  pint  cold  water,  i/^  teacup  vinegar,  1  tablespoon 
salt. 

Mix  the  above  together  and  pour  cold  over  cherries 
packed  in  cans.    Leave  the  stems  on  the  cherries. 
Ready  to  eat  in  two  or  three  weeks. 

— Mrs,  L.  Ermil  Butler. 
273 


NEIGHBORHOOD  COOK  BOOK 

Green  Peppers 

Chopped  green  peppers,  fried  in  butter  are  delicious 
when  served  with  canned  corn  or  peas. 

— Mrs.  W.  E.  Hosier. 

Pickled  Peaches 

Select  small  sound  peaches  and  stick  with  cloves.  To 
each  quart  of  peaches,  allow  1  pint  of  cider  vinegar  and 
1  cup  of  sugar,  1  tsp.  each  of  allspice,  cloves  and  cinna- 
mon.    Cook  until  done  and  seal  hot. 

— ^Mrs.  Bertha  Leaf. 

Pickled  Pears 

Make  a  sjTup  of  2  lbs.  of  sugar  to  1  qt.  of  vinegar, 
1  tsp.  cloves,  2  tsp.  cinnamon,  1  grated  nutmeg.  Drop 
in  the  pears  cut  in  halves  and  boil  till  tender  but  not 
broken.  Place  in  jars.  Boil  vinegar  20  minutes  longer 
and  pour  over  fruit.  Is  also  good  for  peaches  and  crab- 
apples.  — ^Mrs.  Jas.  Carter. 

Piccalilli 

1  head  cabbage,  4  qts.  green  tomatoes,  5  onions,  3 
stalks  celery,  3  red  peppers,  1  tsp.  each  of  mustard  and 
celery  seed,  1  tsp.  mustard,  3  pts.  vinegar,  2  lbs.  brown 
sugar,  a  little  black  pepper.  Put  cabbage,  tomatoes, 
onions  and  peppers  through  food  chopper  and  let  stand 
over  night  with  1  cup  salt.  In  the  morning,  drain,  dry 
and  add  the  ground  celery. 

Put  vinegar,  sugar  and  spices  on  to  boil  and  when 
hot  add  vegetables.  Cook  about  30  min.  Stir  constantly 
and  seal  in  jars,  hot.  — ^Mrs.  Bertha  Leaf, 

274 


NEIGHBORHOOD  COOK  BOOK 

Pickles 

200  medium-sized  cucumbers.  Wash  and  place  in  stone 
jar,  1  cup  sugar,  1  cup  salt,  1  cup  ground  mustard,  1 
handful  mixed  spices. 

Sprinkle  the  spices  through  as  you  pack  the  cucum- 
bers in  the  jar.  Mix  the  sugar,  salt,  mustard  into  a 
paste  with  vinegar  to  moisten  and  pour  over  the  cucum- 
bers, then  fill  the  jar  with  cold  vinegar.  Use  cider 
vinegar.    Pickles  will  be  brittle  in  4  or  5  days. 

—Mrs.  0.  T.  Mitchell. 

Tomato  Catsup 
Peel  1  bushel  ripe  tomatoes,  2  green,  hot  peppers, 
10  large  onion ;  boil  together  until  tender.  Put  mixture 
through  sieve.  Return  to  slow  fire  and  add  2  quarts 
cider  vinegar,  4  cups  sugar,  1  oz.  whole  cloves,  1  oz. 
whole  allspice,  2  oz.  stick  cinnamon,  1  tsp.  red  pepper, 
1  tsp.  whole  pepper.  Put  spices  in  a  salt  bag.  Cook 
slowly  until  reduced  %.    Bottle  boiling  hot.   /  Cx^^^^jC* 

— Mrs.  J.  D.  Wigginton. 

Grreen  Tomato  Pickle 

11/2  pecks  green  tomatoes  sliced  14  inch,  i/^  peck 
onions  sliced ;  put  in  strong  salt  water  in  separate  dishes 
over  night.     Drain  well. 

Bring  to  the  boiling  point  6  cups  cider  vinegar,  2 
tbsp.  cinnamon,  1  tsp.  each  allspice,  cloves  and  pepper, 
3  cups  sugar,  2  green  hot  peppers;  add  onions  and  boil 
5  minutes,  then  add  tomatoes  and  boil  until  tender.  Do 
not  seal  boiling  hot.  Place  4  small  pieces  of  horseradish 
on  top  of  each  can  before  sealing. 

— Mrs.  J.  D.  Wigginton. 

275 


NEIGHBORHOOD  COOK  BOOK 

Chopped  Green  Tomato  Pickle 

Sprinkle  a  cup  of  salt  over  1  pk.  of  green  tomatoes 
(chopi^ed  fine),  let  stand  over  night  and  in  the  morning 
drain  well.  Add  l^  pt.  horse-radish  (grated),  2  onions 
and  1  stalk  celery  (chopped  fine),  1  cup  sugar,  ^4  ^^P 
celery  seed,  y^  cup  mustard  seed,  1  tbsp.  ground  mustard, 

2  tbsp.  ground  pepper,  1  tsp.  cloves,  cinnamon  and  all- 
spice, 2  qts.  hot  vinegar.    No  cooking  required. 

— Mrs.  C.  S.  Graves. 

Green  Tomato  Chutney 

1  cup  raisins,  4  cups  vinegar,  I/4  cup  mustard  seed, 
1/4  cup  salt,  2  cups  brown  sugar,  4  small  onions,  6  good- 
sized  green  tomatoes.  Simmer  1  hour,  then  add  12  sour 
apples,  chopped  fine;  cook  slowly  until  tender,  seal  in 
small  jars.  — Mrs.  M.  L.  Wigginton. 

Watermelon  Pickle 
Boil  white  part  of  melon  in  salted  water  for  1  hour. 
Drain;    add    equal    parts  brown  sugar  and  vinegar,  2 
tbsp.  cloves  tied  in  thin  cloth,  and  several  sticks  cinna- 
mon.   Boil  20  minutes,  add  melon  and  boil  10  minutes. 

— Mrs.  Chas.  Langill. 

Wayside  Mixed  Pickles 

2  qts.  green  tomatoes,  2  qts.  ripe  tomatoes,  3  sweet 
green  peppers,  1  large  ripe  cucumber,  2  stalks  celery, 

3  large  onions,  1  small  cabbage.  Chop  all  together  and 
cover  with  i^  cup  salt.  Let  stand  over  night.  In  the 
morning,  drain  well.  Then  add  3  qts.  of  vinegar,  2  lbs. 
brown  sugar,  2  tbsp.  mustard.  Cook  for  1  hr.  and  seal 
hot*  —Mrs.  W.  M.  Hofstetter. 

276 


NEIGHBORHOOD  COOK  BOOK 

World  Fair  Pickles 

1  qt.  whole  small  cucumbers,  1  qt.  large  cucumbers, 
sliced,  1  qt.  small  onions,  1  qt.  green  beans,  boiled,  1 
large  cauliflower,  4  green  peppers  cut  fine.  Make  a 
brine  of  4  qts.  water,  1  pt.  salt.  Pour  over  vegetables  and 
let  stand  24  hours,  then  scald  in  brine.    Drain  well. 

Dressing 
1  cup  flour,  6  tbsp.  mustard,  1  tbsp.  tumeric,  li^ 
cups  brown  sugar,  3  qts.  vinegar.  Mix  flour  and 
mustard  to  a  thin  paste  and  stir  into  the  vinegar ;  let  boil 
until  thick.  Mix  with  the  vegetables  and  let  all  boil 
until  heated  through.     Seal  while  hot. 

—Mrs.  U.  G.  Buck. 

Spiced  Cherries 
Remove  stones  from  cherries  and  cover  with  vinegar. 
Let  stand  for  24  hours.  Drain,  take  equal  parts  of 
cherries  and  sugar,  add  %  tsp.  cinnamon  to  each  2 
quarts  of  seeded  cherries.  Let  stand  for  2  or  3  days,  or 
until  sugar  is  dissolved  stirring  occasionally.  Pack  in 
cold  jars  and  seal.    No  cooking.      — Mrs.  S.  Belnap. 

Green  Tpmato  Mince  Meat 

1  peck  green  tomatoes  and  1  peck  cooking  apples 
(ground),  4  cups  vinegar,  4  cups  molasses,  2  tbsp.  ground 
cinnamon,  1  tbsp.  cloves,  1  nutmeg,  2  tbsp.  salt,  2  lbs. 
raisins,  I/2  tsp.  pepper,  2  lbs.  currants,  2  lbs.  brown 
sugar,  1  lb.  beef  suet  ground  fine.  Cover  tomatoes  with 
boiling  water  and  cook  15  minutes.  Drain  and  cover 
again  with  boiling  water  and  cook  15  minutes.  Repeat 
again  and  drain.  Add  other  ingredients  and  let  boil 
10  minutes.    Seal  hot.    Makes  about  10  qts.  — K. 

277 


HARRIET  HAT  SHOP 

525  MAIN   STREET 

EXCLUSIVE    MILLINERY 

Tel    Evanston    1537 

GEO.    E    BENNETT 

CONTRACTOR  AND  BOLDER 

1141  SHERMAN  AVENUE  EVANSTON,   ILL. 

Jobbing  a   Specialty 

Phone   Evanston    1774 

3IAH0N'S  BAKE  SHOP 

Mrs.  Thomas  F.  Mahon,  Prop. 

CAKES    AND    SALADS    TO    ORDER 

Decorated  Birthday  and  Wedding  Cakes  a  Specialty 

1305    CHICAGO    AATlXUE  EVANSTOX,    ILL. 

EVANSTON  2  4  66 

R    KOEPKE 

GROCKlLi    .\ND   DELICATESSEN 
Ice  Cream,  Candies.   Cigars 

539  CHICAGO   A^'ENTJE  EVANSTON,   ILL. 

Tel.   Orders  Promptly   Delivered 

Caulking  and    Filling   Window   Frames 
Pointing  Old  Walls  with  Cement 

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TUCK   POINTING 

Brick   and   Stone   Cleaning,    Pointing   Tile   Roofs 

Whitewashing 

715  3LU)LSON  STREET  EVANSTON,   ILL. 

Phone   59 

LAKE  SHORE  GARAGE 

Tovilng,    Ovetiumling,    Repairing,    Storage   and    Supplies 

1010-16   CHICAGO   AVEN^TE 

ALBERT  E.  NORMAN,  Manager 
EVANSTON,    ILL. 

278 


NEIGHBORHOOD  COOK  BOOK 

Com  Relish 

12  large  ears  corn,  1  small  cabbage,  4  large  onions, 
4  large  red  peppers,  2  tbsp.  salt,  4  tbsp.  ground  mustard, 
3  tbsp.  celery  seed,  3  cups  sugar,  1  quart  vinegar. 

Put  corn,  cabbage,  onions  and  red  peppers  through 
meat  grinder.  Mix  together  and  add  spices,  sugar,  salt 
and  vinegar.     Cook  1  hour  and  seal  hot. 

— ^Mrs.  Elmer  A.  Johnson. 

Celery  JRelish 

60  large  ripe  tomatoes,  sliced,  8  large,  ripe,  red  pep- 
pers, 20  large  onions,  46  tbsp.  sugar,  10  tbsp.  salt,  12 
cups  vinegar,  16  large  heads  of  celery,  cut,  4  sweet  green 
peppers.    Boil  21/2  hours.  — ^Mrs.  Bliss  Langill. 

Red  Pepper  Relish 

Twelve  red  peppers,  sweet,  12  green  peppers,  sweet, 
12  large  onions,  1  tbsp.  salt,  1  pint  brown  sugar,  1  qt. 
vinegar. 

Chop  the  peppers  coarsely,  pour  on  boiling  water,  let 
stand  5  minutes,  drain,  pour  on  boiling  water  again  and 
let  stand  10  minutes.  Drain,  add  chopped  onion.  Boil 
sugar,  vinegar  and  salt,  add  mixture  and  boil  15  minutes 
after  it  begins  to  boil.    Seal  in  glass  jars. 

—Mrs.  U.  G.  Buck. 

Pepper  Relish 

1  doz.  large  green  sweet  peppers,  1  doz.  large  red 
peppers,  1  large  stalk  celery,  1  doz.  large  onions,  3  cups 
cider  vinegar,  2  cups  sugar,  4  tbsp.  salt.  Chop,  and  pour 
boiling  water  over  vegetables  and  let  stand  for  5  min. 

279 


NEIGHBORHOOD  COOK  BOOK 

Drain  well.  Put  vinegar,  salt  and  sugar  in  a  kettle  and 
boil  for  several  minutes.  Then  add  the  mixture  and  boil 
5  min.  longer.    Seal  hot.         — Mrs.  W.  M.  Hofstetter. 

Pepper  Relish 

1  doz.  red  sweet  peppers,  1  doz.  green  peppers,  3  good 
sized  onions.  Remove  seeds  from  peppers  and  chop  with 
with  onions.  Cover  with  boiling  water,  let  stand  10 
minutes  and  drain.  Cover  again,  bring  to  boil  and  drain. 
Add  1  qt.  vinegar,  2  cups  sugar  and  4  tbsp.  salt.  Bring 
to  boil,  pack  in  jars  and  seal  while  hot. 

— Mrs.  S.  Belnap. 

Philadelphia  Relish 

2  cups  cabbage,  2  mild  peppers,  1/2  tsp.  salt,  %  cup 
brown  sugar,  1  tsp.  mustard  seed,  14  ^^P  vinegar,  1/2  tsp. 
celery  seed.  Chop  cabbage  and  peppers  very  fine.  Mix 
all  other  ingredients,  and  pour  over  the  cabbage  and  pep- 
pers.   Stir  well.    Serve  with  fish,  meat  or  baked  beans. 

I  — ^Mrs.  J.  D.  Kindig. 

Rhubarb  Relish  for  Cold  Meats 
2  lbs.  rhubarb,  cut  in  small  pieces,  1  lb.  sugar,  1  tsp. 
each,  cinnamon,  cloves,  allspice,  tied  in  a  bag.  Cook 
very  slowly  until  thick,  remove  spice  bag,  pour  into 
glasses.  Seal  when  cold  with  paraffin.  Makes  5 
glasses.  — Mrs.  L.  Scharstein. 

Indian  Sauce  or  Relish 
12  large  ripe  tomatoes,  12  large  sour  apples,  9  onions, 
1  qt.  vinegar,  S  cups  brown  sugar,  2  tbsp.  salt,  1  tbsp. 
pepper,    I/2   tbsp.  each  cloves,   allspice   and   cinnamon. 
Cook  slowly  until  tender.  — Mrs.  C.  H.  Reed. 

2S0- 


Jams 


281 


NEIGHBORHOOD  COOK  BOOK 


JAMS 


Amber  Jam 

1  orange,  1  grapefruit,  1  lemon,  sugar  and  water. 

Wash  the  fruit  and  cut  into  small  pieces,  removing, 
all  seeds.  Be  sure  to  save  all  juice  during  the  cutting 
process.  Mix  all  fruit  and  juice  and  measure;  then 
pour  three  times  its  quantity  of  water  over  it  and  let 
stand  24  hours.  Cook  %  hour  and  measure  again.  To 
each  cup  of  fruit  use  1  cup  of  sugar.  Mix  well  and  let 
stand  for  24  hrs.  Place  over  a  moderate  fire  and  let 
simmer  until  rich  and  thick.    Do  not  let  stand  in  metal. 

— ^Mrs.  H.  R.  Putnam. 

Carrot  Conserve 
Wash  and  scrape  half  a  dozen  or  more  highly-colored 
carrots,  put  through  the  food  chopper,  cutting  them  into 
bits  as  small  as  peas.  Boil  30  minutes  in  clear,  slightly- 
salted  water.  Drain;  add  to  each  pint  of  carrot  1  cup 
of  white  sugar  and  1  cup  of  light  brown^  the  juice  and 
1/2  the  grated  rind  of  1  lemon.    Cook  slowly  until  clear. 

— ^IVIrs.  H.  M.  Bannister. 

Carrot  Mannelade 

1  qt.  carrots  (after  having  been  put  through  the  food 
chopper),  juice  of  2  lemons  and  2  oranges,  also  the  rind 
cut  up  fine,  3  cups  sugar.  Let  stand  over  night.  In  the 
morning  put  on  to  cook  with  just  enough  water  to  keep 

283 


NEIGHBORHOOD  COOK  BOOK 

from  sticking.  Cook  II/2  his,  and  seal  in  jelly  glasses. 
The  carrots  make  up  the  bulk  but  leave  no  taste  what- 
ever. — Mrs.  Mary  Cleason. 


Cranberry  Jelly 

2  cups  cranberry  pulp,  2  cups  sugar  and  2  cups 
water. 

Put  the  cranberries  through  the  food  chopper,  then 
measure,  add  water  and  boil  10  minutes.  Add  the  sugar, 
boil  5  minutes  longer  and  turn  into  a  mold. 

— Mrs.  N.  H.  By  am. 


Cranberry  Sauce 

1  qt.  cranberries,  2  cups  sugar,  1  pint  water.  Wash 
cranberries  and  place  on  fire  in  a  covered  sauce  pan. 
Let  simmer  until  every  berry  bursts,  remove  cover  from 
pan,  add  sugar  and  boil  20  minutes.  The  cranberries 
must  never  be  stirred  from  the  time  they  are  placed  on 
the  fire.  — ^Mrs.  F.  J.  Kepler. 


Cranberry   Sauce 
(Whole.) 

1  qt.  cranberries,  2  cups  sugar,  1  pint  of  water. 
Wash  cranberries,  put  over  fire  with  water  in  a  covered 
kettle  and  simmer  till  they  pop.  Remove  cover,  add 
sugar  and  cook  20  minutes.    Do  not  stir. 

— Mrs.  M.  L.  Wigginton. 
284 


NEIGHBORHOOD  COOK  BOOK 

Pour  Fruit  Jam 

Two  qts.  red  raspberries,  2  qts.  cherries,  2  qts,  cur- 
rants, 2  qts.  gooseberries.  Weigh,  and  add  equal  weight 
of  granulated  sugar.  Cook  one  hour,  stirring  constantly. 
This  makes  a  thick  jam.  — Miss  B.  King. 


Grape   Conserve 

1  basket  grapes  (remove  seeds),  2  oranges  (peel  and 
all),  1  lb.  raisins  chopped  together.  ^  lb.  English  wal- 
nuts, 4  lbs.  sugar.  Boil  all  together  I/2  hour.  Add  nuts 
after  it  is  cooked.  — Mrs.  M.  L.  Wigginton. 


Kumquat  Marmelade 

3  lbs.  kumquats  sliced  thin  and  seeds  removed.  Add 
same  amount  of  water  and  set  away  24  hrs.  Boil  until 
tender  in  same  water  and  set  away  another  24  hrs.  Then 
boil  30  min.,  weigh,  and  add  equal  weight  in  sugar.  Boil 
20  min.  longer,  put  in  glasses,  and  let  stand  until  jellied 
before  sealing  with  paraffin. 

—Mrs.  L.  D.  Trabert. 


Orange  Marmalade 

;  4  oranges,  2  lemons,  cut  into  thin  slices.  To  1  pint 
of  the  mixture  add  1^^  pints  water.  Boil  30  minutes 
and  let  stand  over  night.  Then  add  3  cups  sugar  to 
each  pint  of  mixture.    Boil  40  minutes. 

— Mi-s.  E.  R.  Pulliam. 
285 


/3.  G.  LAWRENCE  H.   G.  DANIELSON 

Res.  Phone  4492  Res.  Phone  3086 

Lawrence  &  Danielson 

Printing  &  Decorating 
1047   CHICAGO  AVENUE  Evanston,    lU. 

Phone  Evanston   5415 
For  PURE   TABLE   WATER 

Call  or  Write 

Sparkling  Springs  Mineral  Water  Co. 

ARTHUR  TILLMAN,   Distributor 
HIGHLAND  PARK,  ILL.  Phone  42 

CHICAGO   MOTOR   CLUB 

Evanston  Branch — North    Shore   Hotel 
DAVIS  ST.  and  CHICAGO  A\^.  Phone  Ev.  6400 

"The  World's  Leading  Motor  Club" 
Insurance  Dept.  alone  saved  the  members 

14    Million  Dollars  in   1923 
Office   open    10    A.    M.   to    8    P.    M.    daily 

35  Years  of  Honest 
CABINET  AND   FURNITURE   BUILDING 

Ayers-Cihiar-Ransom  Co. 

CABINET  SHOP 

426   ARMOUR  STREET  CHICAGO 

Telephone  Monroe  2510 

Phones:    Evanston    3817,    822 

LA   BAHN   BROTHERS 

Conimoin  Building  and  Sewer  Brick 

Yards 
OAKTON  STREET  and  C.  &  N.   W.  TRACKS 

EVANSTON,   ILL. 


286 


NEIGHBORHOOD  COOK  BOOK 

Orange  Marmelade 
6  thin-skinned  oranges,  6  thin-skinned  lemons, 
shred  and  measure.  To  each  cup  fruit,  add  3  cups  water, 
put  in  crock  and  soak  24  hours,  no  less.  Boil  hard  10 
minutes  and  let  stand  24  hours  again.  To  each  cup  fruit, 
add  1  cup  sugar  then  1  cup  extra.  Cook  until  it  jells, 
put  in  glasses.  — Mrs.  W.  L.  Severance. 


Orange  Marmelade 

4  oranges  and  2  lemons  cut  into  thin  slices,  or  put 
through  the  food  chopper. 

To  1  pt.  of  this  mixture  add  11/^  pts.  of  cold  water 
and  boil  30  minutes.  Let  stand  over  night  and  in  the 
morning  add  II/2  lbs.  of  sugar  to  each  pint.  Boil  40  min- 
utes and  pour  into  glasses. 

— ^Mrs.  C.  S.  Graves. 


Orange  and  Rhubarb  Marmalade 

Cut  4  oranges  in  half,  remove  the  pulp  with  a  spoon. 
Trim  off  the  yellow  rind,  being  careful  not  to  get  any 
of  the  white.  Boil  %  cup  of  the  rind,  cut  in  small 
pieces,  with  1  cup  water  and  %  tsp.  salt,  until  tender, 
add  3  cups  sugar,  4  cups  rhubarb,  and  the  orange  pulp. 
Cook  slowly  until  it  begins  to  look  clear,  add  3  more 
cups  sugar  and  boil  10  minutes  longer.  Pour  in  jelly 
glasses  and  seal  with  paraf^ne.  Makes  7  glasses.  Pine- 
apple and  raisins  may  be  added  for  a  change. 

— Mrs.  L.  Scharstein. 

287 


NEIGHBORHOOD  COOK  BOOK 

Orange  and  Peach  Jam 
1  peck  ripe  peaches,  %  dozen  oranges.  Equal  amount 
of  sugar  by  weight.     Peel  oranges,  cook  the  peel  until 
tender,  changing  the  water  3  times.    Chop  all  fine,  add 
sugar  and  boil  20  minutes.    Seal  in  glass  jars. 

—Mrs.  U.  G.  Buck. 

Peach  Conserve 

Twelve  peaches,  4  oranges,  2  lemons,  1  cup  almonds, 
all  sliced  thin.  Add  equal  amount  of  sugar  and  cook 
%  of  an  hour.  — Miss  B.  King. 

Pear  Conserve 

5  pounds  hard  pears.  Cover  with  5  pounds  sugar. 
Let  stand  over  night  and  add,  2  lemons,  juice  and  rind, 
2  oranges,  %  pound  raisins,  walnut  meats.  Cook  as  for 
any  jam  or  conserve.  — Mrs.  H.  G.  Smith. 

Dried  Peach  Conserve 

V2.  pound  dried  peaches,  1  pint  cold  water,  1  orange, 
1  cup  brown  sugar,  1  cup  raisins,  juice  of  1  lemon,  nuts 
if  desired.  Soak  the  peaches  over  night.  In  the  morning 
add  the  other  ingredients,  except  nuts.  Simmer  IV2 
houi*s.    Add  nuts  15  minutes  before  taking  from  fire. 

—Mrs.  H.  R.  Putnam. 

Quince  Honey 
6  pounds  sugar,  3  pints  boiling  water,  boil  20  min- 
utes.   Grind  through  food  chopper,  5  quinces  and  3  sour 
apples;  add  to  syrup  and  boil  20  minutes  longer.    Seal 
in  bottles  or  jars.  —Mrs.  F.  Vescelus. 

288 


NBiaHBORHOOD  COOit  BOOK 

Rhubarb  and  Raisin  Marmalade 

To  1/^  lb.  raisins,  chopped,  add  11/2  lbs.  rhubarb.  Boil 
with  just  enough  water  to  prevent  burning,  for  Yo  hour, 
add  1%  lbs.  sugar,  cook  until  thick  as  jelly.  Add  the 
juice  of  1/^  lemon  and  a  little  grated  rind  a  short  time 
before  taking  from  fire.    Makes  5  glasses, 

— Mrs.  L.  Scharstein. 

Rhubarb  Marmalade 

5  pounds  rhubarb,  peeled  and  cut  in  small  pieces,  5 
oranges,  cut  in  small  pieces,  1  large  pineapple,  chopped 
fine,  1  quart  water.  Add  equal  amount  of  sugar  by 
weight,  and  let  stand  over  night.  Boil  slowly  until  it 
thickens,  about  2  hours. 

— Mrs.  Geo.  F.  Tyson. 

Rhubarb  Marmelade 

3  lbs.  sugar,  1  qt.  cut  up  rhubarb,  4  oranges.  Put 
the  rhubarb  with  the  sugar  and  add  the  oranges  cut  up 
fine.    Cook  until  it  jellies.    Put  up  in  glasses  and  store. 

— Mrs.  0.  Carlson. 

Red  Pulp  of  Watermelon  Conserve 

Break  or  cut  all  the  red  tinged  pulp,  weigh ;  to  each 
4  lbs.  of  pulp,  sprinkle  a  piece  of  crushed  alum  about  the 
size  of  a  hazel  nut.  Add  2  lbs.  sugar,  soak  over  night, 
when  juice  will  be  extracted.  Before  cooking  add  1 
entire  lemon;  cook  until  quite  thick.  Pour  into  jelly 
glasses  and  cover  with  paraffin. 

— Carrie  C.  Ware,  St.  Louis,  Mo. 
289 


NEiaHBOBHOOD  COOK  BOOK 

Winter  Jam 

3  pints  canned  pineapple,  1  lb.  dried  apricots,  0  cups 
sugar,  juice  of  2  lemons.  Soak  apricots  over  n,ight  and 
cook  well  in  morning  without  sugar.  When  done  put 
through  sieve,  drain  juice  and  thoroughly  chop  pine- 
apple. Add  this  to  apricots  and  boil  before  adding  sugar 
and  lemon  juice.     Cook  until  of  desired  thickness. 

—Mrs.  Ed.  Holtz. 

Orange  and  Peach  Jam 

I  peck  i;ipe  peaches,  y^  doz.  oranges,  equal  amount 
of  sugar.  Peel  oranges,  cook  the  orange  peel  until  tender, 
chauging  the  water  3  times.  Add  the  cooked  peel  to  the 
other  fruit  and  chop  all  fine.  Add  sugjar  and,  bpil  20 
minutes.    Pack  in  jars  and  seal. 

—Mrs.  U.  G.  Buck. 


.1 '  • 


290 


Candies 


291 


NEIGHBORHOOD  COOK  BOOK 


CANDIES 


Brazilian  Caramels 
1  cup  hrown  sugar,  1  cup  Karo  syrup,  1  cup  cream. 
Boil   to   hard  ball   stage.     Add   1   tsp.   vanilla,   1   cup 
chopped  Brazil   nuts.     Pour  into   pans  and   cut  when 
partly  cooled.  — Mrs.  J.  C.  Murley. 

Butter  Scotch  Candy 

1  cup  granulated  sugar,  1  cup  white  corn  syrup,  1 
tsp.  vinegar. 

Boil  all  together  until  it  becomes  brittle  when 
dropped  into  cold  water.    Then  add  1/2  cup  butter. 

Pour  thinly  on  buttered  pans,  mark  quickly,  as  it 
hardens  fast.  —Mrs.  Lorenzen. 

Fondant 

2^2  lbs.  sugar,  II/2  cups  hot  water,  14  tsp.  cream  of 
tartar. 

Stir  until  boiling  point  is  reached.  Boil  without 
stirring  until  soft  ball  stage  is  reached.  When  boiling, 
keep  sugar  from  side  of  pan  by  having  a  cloth  wrapped 
around  fork  and  dipped  first  in  cold  water. 

Pour  on  platter  and  let  cool  a  few  minutes,  then  work 
with  spatula  until  white  and  creamy.  Work  with  your 
hands  as  soon  as  possible  until  it  is  smooth.  Shape  and 
let  cool.  If  fondant  becomes  hard  while  working,  remelt 
over  hot  water.     Flavor  before  removing  from  stove. 

—Miss  Mabel  Langill. 
293 


NEIGHBORHOOD  COOK  BOOK 

Fudge 

2  cups  granulated  sugar,  1  tbsp.  cocoa,  1  cup  milk,  1 
tbsp.  butter,  1  tsp.  vanilla. 

Mix  sugar,  cocoa  and  milk.  Cook  until  it  forms  a 
soft  ball  when  tried  in  cold  water.  Add  butter  just 
before  it  is  done.  "When  done,  put' in  a  pan  of  cold 
water  to  cool.  Add  vanilla  and  beat  until  thick  and 
creamy.    NUts  may  be  added  w^hile  beating. 

— Feme  Leaf  Olsen. 


Chocolate  Fudge 

2  cups  white  sugar,  I/2  cup  milk,  %  cup  water,  2  tsp. 
butter,  ^  square  bittqr  chocolate,  flavoring. 

Mix  the.  sugar  with  the  liquid  thoroughly.  Heat 
slowly  until  the  soft  ball  stage.  Add  the  butter  and 
flavoring  and  set  aside  to  cool.  Then  beat  the  mixture, 
not  to  the  sticky  stage,  but  until  it  has  a  creamy  con- 
sistency. — Margaret  Bottorff. 


Cocoa  Fudge 

3  cups  sugar,  5  tbsp.  pocoa,  1  cup  milk,  2  tbsp.  butter, 
1  tsp.  vanilla. 

Put  sugar,  cocoa  and  milk  into  a  pan,  stir  and  boil 
until  it  makes  a  soft  ball  in  cold  water.  Take  from  the 
fire,  add  butter  and  vanilla.     Then  stir  until  creamy. 

Pour  on  buttered  plates  and  cut  in  squares. 

— Mrs.  Lyman  A.  Harrington. 

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NEIGHBORHOOD  COOK  BOOK 

Cocoanut  Fudge 

21/^  cuis  sugar,  1  <iup  milk,  2  tbsp.  butter,  1  cup 
cocoanut,  %  tsp.  vanilla. 

Put  sugar  and  milk  in  pan,  and  boil  until  it  makes  a 
soft  ball  in  cold  water.  Take  from  fire,  add  butter, 
vanilla  and  cocoanut.    Stir  until  creamy. 

— Mrs.  Lyman  A.  Harrington. 

Divinity  Fudge 

2  cups  sugar,  i/^  cup  white  corn  syrup,  I/3  cup  hot 
water,  2  egg  whites,  14  tsp.  cream  tartar,  flavoring. 

Boil  sugar,  syrup  and  hot  water  until  it  threads. 
Whip  egg  whites  with  cream  of  tartar.  Into  the  stiffly- 
beaten  egg  whites  gradually  pour  hot  syrup  beating 
constantly.  Add  flavoring,  whip  until  cool.  Drop  by 
spoonfuls  on  buttered  pans.  — Mrs.  Canole. 

Divinity  Fudge — With  Fruit . 

2%  cups  sugar,  2  egg  whites,  i/^  cup  Karo  corn  syrup 
(white),  14  cup  boiling  water,  1/2  cup  each  of  candied 
pineapple  and  cherries,  nut  meats  (chopped),  i/^  tsp. 
each  of  almond  and  vanilla  flavoring. 

Mix  sugar,  water  and  syrup,  and  boil  until  it  forms 
a  soft  ball  in  cold  water.  In  the  meantime,  beat  well  the 
whites  of  the  eggs.  Pour  half  of  the  mixture  on  the 
egg  whites,  beating  vigorously. 

Put  the  remaining  half  on  the  stove  and  cook  until 
a  hard  ball  is  formed  in  cold  water.  Then  add  to  the 
rest  of  the  mixture.  Beat  until  stiff  and  dry.  Add 
fruit  and  flavoring  and  drop  on  oiled  platter. 

*  — Miss  Laura  Langill. 

295 


NEIGHBORHOOD  COOK  BOOK 

Divinity  Fudge 

2  cups  sugar,  y^  cup  white  Karo  syrup,  i/l>  cup  water, 
1  cup  nut  meats,  2  egg  whites,  vanilla. 

Cook  until  it  forms  a  soft  ball  in  cold  water.  Pour 
over  stiffly-beaten  egg  whites  and  beat  well.  Add  nuts 
and  vanilla,  and  when  it  starts  to  stiffen,  pour  on  a 
buttered  platter  and  mark  into  squares. 

— Genevieve  Gustafson. 

Maple  Fudge 

1  lb.  maple  sugar,  %  cup  cream  and  piece  of  butter. 
Boil  until  it  forms  a  soft  ball  and  beat. 

— ^Mrs.  J.  C.  Murley. 

Nut-Caxamel  Fudge 

3  cups  browTi  sugar,  1  tbsp.  butter,  1  cup  milk,  % 
cup  nuts,  flavor  with  vanilla. 

Cook  sugar,  butter  and  milk  until  it  threads.  Take 
from  fire,  add  flavoring  and  nuts,  beat  all  together. 
Pour  into  buttered  pan.     When  cool,  cut  in  squares. 

—Mrs.  A.  E.  Duffell. 

Heavenly  Bliss 

2  cups  white  sugar,  y^  cup  boiling  water,  i^  cup 
syrup,  1  tsp.  vanilla,  1  cup  chopped  nuts,  whites  of  2 
eggs. 

Boil  sugar,  water  and  sjn*up  until  it  crisps  when 
dropped  in  cold  water.  Add  vanilla  and  nuts  to  stiffly- 
beaten  w^hites  of  eggs.  Pour  hot  sjTup  over  all,  and  beat 
until  stiff.  Turn  into  bread  pan  and  when  cold,  cut 
into  squares.  — Mrs.  Margie  Moore. 

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NEIGHBORHOOD  COOK  BOOK 

Molasses    Candy 

Line  the  bottom  of  a  buttered  pan  with  fresh  roasted 
peanuts.  Bring  to  a  boil  1  cup  sugar,  II/2  cups  molasses, 
V2  cup  milk,  2  squares  of  chocolate,  piece  of  butter. 
When  a  little  of  the  syrup  hardens  in  cold  water,  add 
vanilla  and  pour  over  peanuts.  — Margaret  W.  Smith. 

Peanut  Brittle 

1  lb.  of  sugar,  1  qt.  peanuts  shelled  and  chopped  fine. 
Sprinkle  lightly  with  salt.  Put  sugar  in  saucepan, 
place  on  fire  and  stir  constantly  until  melted  to  a  syrup. 
The  minute  it  is  melted  add  nuts  and  pour  into  warm 
buttered  pans.    Cut  in  squares  before  cold. 

— ^Mrs.  E.  Walder. 

Penuchi 

2  cups  white  sugar,  2  cups  brown  sugar,  3  cups  milk, 
pinch  of  salt,  piece  of  butter,  1  cup  nuts,  1  tsp.  vanilla. 

Cook  over  slow  fire  (stirring  continually),  to  the  soft 
ball  stage.  Place  in  pan  of  cold  water  to  cool,  then 
flavor. 

Add  nuts  and  beat  until  creamy. 

—Margaret  W.  Smith. 

Candied  Orange  Peel 

Boil  skins  of  6  oranges  until  tender,  drain  and  re- 
move all  white  portions  of  skins.  Cut  skins  in  narrow 
strips.  11/2  cups  sugar,  %  cup  water,  boil  until  it  threads, 
add  orange  strips.  Boil  from  5  to  10  minutes,  remove 
strips  and  roll  in  granulated  sugar. 

— Mrs.  Edward  Walder. 
297 


NEIGHBORHOOD  COOK  BOOK 

Sugured  Orange  Peel 

Cut  peel  into  strips  I/2  inch  wide,  and  2  inch  long. 
Cover  with  water  and  let  stand  1  day.  To  each  cup  of 
peel,  use  1  cup  sugar. 

"  Put  in  a  granite  kettle  and  cover  with  water.  Let 
it  boil  slowly  about  3  hours.  Let  syrup  drain  off,  then 
turn  out  on  a  platter  and  stir  in  all  the  granulated  sugar 
it  will  absorb. 

When  cold  the  sugar  should  be  in  little  crystals  all 
over  it.  — Mrs.  Lyman  A.  Harrington. 


Popcorn  Nougat 

2  cups  sugar,  1  cup  corn ^yrup  (white),  14  cup  water, 
1  cup  cocoanut,  1  tsp.  lemon  extract. 

Bring  candy  to  a  boil,  add  the  cocoanut  and  2  cups 
popcorn.  Cook  until  it  forms  a  hard  ball  and  add  lemon. 
Pour  out  to  cool.    Break  with  sharp  blow. 

— Mrs.  J.  C.  Murley. 


Sea  Foam 

2  cups  sugar,  %  cup  water (  dissolved),  y^  cup  Karo 
corn  syrup. 

Boil  until  it  reaches  the  hard  ball  stage.  Let  cool, 
then  beat  into  it  well-beaten  whites  of  two  eggs.  Drop 
on  waxed  paper.  — Mrs.  W.  H.  Blake. 

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NEIGHBORHOOD  COOK  BOOK 

Cream  Taffy 

3  cups  hot  water,  6  cups  sugar,  1/2  tsp.  cream  of  tar- 
tar or  2  tbsp.  vinegar,  butter  size  of  an  egg. 

Put  into  sauce  pan  in  order  named.  Boil  over  slow 
fire  but  do  not  stir.  To  test,  dip  out  syrup  with  a  clean 
spoon  each  time,  into  ice  water  and  when  it  begins  to 
break,  the  candy  is  done.  As  soon  as  it  cools,  at  can  be 
pulled.  Use  different  flavors  and  colorings.  If  candy 
seems  a  little  hard,  cocoa  may  be  added,  as  cocoa  softens 
the  taffy.  _Mrs.  J.  C.  Murley. 

/  Cream  Taffy 

2  cups  granulated  sugar,  1  cup  water,  1  tbsp.  vinegar, 
1  tbsp.  butter. 

Boil  until  it  becomes  crisp  in  cold  water.  Pour  out 
on  buttered  platter  and  pull  when  cool.  Add  flavoring 
while  pulling.  _Miss  Lillian  Leaf. 


299 


Beverages 


301 


NEIGHBORHOOD  COOK  BOOK 


BEVERAGES 


I'U' 


Coffee 

To  one  cup  even  full  of  dry  coffee,  ground  as  fine  as 
granulated  sugar,  add  6  cups  of  water.  (Maintain  this 
proportion  if  larger  or  smaller  quantity  is  desired.) 

Place  coffee  in  pot  and  add  boiling  water,  be  sure 
Avater  is  both  fresh  and  boiling.  Boil  coffee  and  water 
together  for  5  minutes,  not  longer.  Now  pour  into  pot 
a  large  tbsp.  of  cold  water.  This  will  f dt^e  the  grounds  to 
the  bottom.  An  amber  clearness  may  be  secured  by  the 
use  of  the  white  of  an  egg.  '^  * 

Iced  Cocoa 

Make  cocoa  to  serve  6  people,  following  your  own 
taste  as  to  quantity  of  cocoa  used.  While  hot,  add  1  cup 
cream,  10  marshmallows,  1  tsp.  vanilla  and  a  pinch  of 
salt.,.  ,  .        . 

Cool  and  ice.    Do  not  serv^e  with  whipped  cream.  ^, 

— Mrs.  J.  C.  Murley. 

Grape  Frappe 

4  cups  water,  2  cups  sugar,  2  cups  grape  juice,  1  cup 
orange  juice,  %  cup  lemon  juice. 

Make  a  syrup  by  boiling  the  water  and  sugar  15 
minutes.    Add  juices,  cool  and  strain,  then  freeze. 

— Mrs.  L.  Shellberg. 

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NEIGHBORHOOD  COOK  BOOK 

Grape  Juice 

To  a  basket  of  grapes,  allow  1  quart  of  water.  Re- 
move from  stems,  mash  and  cook  in  a  little  water  until 
soft.  When  cool;  press  through  jelly  bag.  To  each 
quart  of  juice,  allow  1  cup  sugar.  Return  to  vessel, 
bring  to  boiling  point  and  skim.  Seal  in  very  hot 
sterilized  bottles.  —Mrs.  L.  Scharstein. 


Egg  Lemonade 

Beat  1  egg  until  thick,  using  an  egg  beater.  Add  the 
juice  of  1  orange  and  1  lemon  and  sweeten  to  taste,  using 
powdered  sugar.  Pour  into  glass,  %  full  of  finely 
crushed  ice.  Place  on  a  plate  covered  with  lace  paper 
doily  and  serve  with  straws.  This  is  a  very  refreshing 
beverage.  — Mrs.  C.  M.  Parrish. 


Lemonade  Syrup 

Cook  3  cups  sugar  with  1  cup  water  until  it  forms  a 
soft  ball.  Pour  this  over  the  juice  of  6  lemons  and  2 
oranges.  Cut  the  pulp  and  skins  into  small  bits;  cover 
with  1  cup  sugar  and  let  stand  for  I/2  hour.  Then  add 
1  cup  water,  stir  and  press  thoroughly  and  drain  off 
the  juice.  Add  this  to  the  syrup.  This  will  keep  for 
several  days  in  a  cool  place.  To  be  diluted  before  serv- 
ing. Preserved  strawberries,  cherries,  or  a  cup  of  grape 
juice  added  to  each  quart  gives  a  delicious  flavor. 

—V.  A.  K. 

304 


NEIGHBORHOOD  COOK  BOOK 

Currant  Puncli 

This  can  be  made  by  diluting  currant  syrup,  or  by 
using  the  uncooked  juice  with  sugar  and  water  to  taste. 

Made  from  the  syrup,  it  will  have  a  richer  color  and 
is  of  surpassing  flavor.  Serve  with  a  marshmallow  in 
each  glass.  — Mrs.  C.  A.  Klein. 

Fruit  Punch 

4  oranges,  4  lemons,  2  cups  sugar,  1  quart  ginger 
ale,  1  pint  grape  juice,  4  quarts  water. 

Grape,  currant,  or  elderberry  jelly  may  be  used  in 
place  of  grape  juice,  and  1  tbsp.  of  Jamaica  Ginger  may 
be  used  in  place  of  Ginger  Ale. 

— Mrs.  George  F.  Tyson. 

Grape  Juice  Punch 

Make  ordinary  lemonade,  add  the  juice  of  2  oranges, 
a  little  pineapple  syrup  and  a  quart  of  grape  juice.  Put 
on  ice  and  serve  cold.  —Mrs.  E.  Walder. 

Grape  Juice  Punch 

1  cup  grape  juice,  1/2  cup  sugar,  juice  of  1  orange 
and  1  lemon,  1  pint  water. 

Mix  well  and  serve  in  glasses  %  filled  with  crushed 
ice.  —Mrs.  C.  A.  Klein. 

Pineapple  Punch 

1  qt.  cold  water,  2  cups  sugar,  1  cup  orange  juice,  I/2 
cup  lemon  juice,  2  cups  chopped  pineapple. 

Boil  water,  sugar  and  pineapple  20  min.  Add  fruit 
juices,  cool,  and  strain  and  dilute  with  ice  water. 

— Mrs.  J.  L.  Denman. 
305 


NEIGHBORHOOD  COOK  BOOK 

Delicious  Iced  Tea 
To  make  real  iced  tea,  make  just  a  little  tea,  very, 
very  strong.  Pour  into  a  pitcher  of  cold  water,  while 
the  tea  is  still  lukewarm;  squeeze 4n  the  juice  of  half  a 
lemon.  It  mixes  better  when  not  too  cold.  Now  comes 
the  most  important  part.  Leave  the  half  lemon  in  as  the 
rind  will  give  the  drink  that  fruity  flavor  so  refreshing 
in  summer.    Add  the  ice  when  serving. 

— A  Friend. 


Iced  Tea 

Place  several  sprigs  of  mint  in  a  container,  add 
tea  and  hot  water.  In  5  minutes  strain.  Mix  fruit 
juices,  lemon,  orange,  pineapple,  pear,  cherry  or  berries 
(not  grape  juice). 

Use  equal  amounts  of  fruit  juices  and  strong  tea. 
Add  a  few  tbsp.  Grenadine  symp. 

Dilute  with  ice  water,  not  more  than  a  quantity  equal 
to  that  of  the  mixture. 

— ^Mrs.  J.  C.  Murley. 


Balfour  Tea 

2  tbsp.  tea,  1  quart  boiling  water,  1  quart  ginger  ale, 
2  to  3  cups  sugar,  6  lemons,  6  oranges,  1  can  shredded 
pineapple,  1  quart  water. 

Steep  tea  with  the  boiling  water  for  6  minutes.  Boil 
rind  of  2  oranges  and  2  lemons  in  water.  When  cool, 
add  lemon  and  orange  juice,  shredded  pineapple  and 
sugar.  Just  before  serving  add  ginger  ale  and  crushed 
ice.  — ^Mrs.  S.  C.  Wood. 

306 


NEIGHBORHOOD  COOK  BOOK 

For  a  Child's  Party 

Masli  sour  cherries  and  bananas  (about  equal 
amounts)  with  a  wooden  potato  masher,  very  thoroughly. 
To  a  pint  of  the  fruit  add  the  juice  of  two  lemons,  sugar 
and  water  to  suit  the  taste.  Steam  the  mixture  and  chill. 
Serve  with  a  cherry  in  each  glass. 

—Mrs.  J.  C.  Murley. 


307 


Serving  for  100 


309 


NEIGHBORHOOD  COOK  BOOK 


SERVING  FOR  100 


Steamed  Brown  Bread  (See  page  15). 

Brown  Bread 

14  cups  buttermilk,  4i/o  cups  sugar,  2l^  cups  mo- 
lasses, 26  cups  graham  flour,  13  tsp.  baking  powder,  2i/^ 
tsp.  soda,  1  tsp.  salt.    For  100. 

—Mr.  Jos.  Moore,  Chef. 

Nut  Bread 

10  eggs,  21/^  cups  sugar,  10  cups  milk,  18  cups  flour, 
18  tsp.  baking  powder,  4  cups  nuts,  1  tsp.  salt. 
Let  rise  45  minutes  and  bake  1  hour.    For  100. 

—Mr.  Jos.  Moore,  Chef. 

English  Buns 
2  cups  butter,  8  cups  sugar,  1  cup  currants  or  raisins, 
2  tsp.  salt,  6  cups  milk,  3  yeast  cakes. 

Mix  altogether  into  a  soft  dough  and  let  rise.  Roll 
out  into  biscuits  and  let  rise  again.  Brush  tops  with 
sugar  and  milk,  and  bake.    For -100. 

— Mr.  Jos.  Moore,  Chef. 

Ginger  Bread 

7  cups  molasses,  7  cups  brown  sugar,  7  cups  boiling 
water,  4  cups  shortening,  12  cups  flour,  11  tsp.  soda, 
2  tsp.  ginger,  2  tsp.  cinnamon,  l««tsp:  salt,  12  eggs,  beaten 
light  and  folded  in.    For  100. 

— Mr.  Jos.  Moore,  Chef. 

311 


NEIGHBORHOOD  COOK  BOOK 

Spice   Cake 
6  cups  brown  sugar,  3  cups  sweet  milk,  3  cups  mo- 
lasses, 5  cups  raisins,  5  cups  currants,  12  eggs,  3  tsp. 
soda  in  cup  of  hot  water,  1  tsp.  each  of  cinnamon,  cloves 
and  nutmeg.     For  100  people. 

— Mr.  Jos.  Moore,  Chef. 

Scotch  Scones 
16  cups  flour,  sifted  with  6  tsp.  baking  powder.    Rub 
into  the  flour,  3  cups  of  butter,  adding  milk  to  bind  the 
paste.    Roll  out  %  of  an  inch  thick,  cut  in  three-cornered 
pieces  and  bake  in  a  quick  oven.    For  100. 

— Mr.  Jos.  Moore,  Chef. 

Nut   Cookies 
iy2  cups  butter,  3  cups  sugar,  10  tbsp.  milk,  5  eggs, 
2  tsp.  baking  poAvder,  2  cups  nut  meats,  chopped  fine, 
10  cups  flour,    flakes  150. 

— Mr.  Jos.  Moore,  Chef. 

Raisin  Cookies 
1  cup  lard,  1  cup  butter,  3  cups  sugar,  2  cups  sour 
milk,  2  cups  chopped  raisins,  2  tsp.  soda,  %  tsp.  cinna- 
mon, flour  enough  to  make  a  dough.     For  100  people. 

— Mr.  Jos.  Moore,  Chef. 

'  Heavenly  Delight 

5  quarts  whipped  cream,  2  small  cans  of  pineapple 
(cut  fine),  1  small  bottle  of  cherries,  ^^  lb.  nuts  (cut 
fine),  2  pkgs.  of  marshmallows,  cut  in  fourths.  Whip 
cream  and  mix  thoroughly.    Serves  100. 

— Mr,  Jos.  Moore,  Chef. 
312 


NEIGHBORHOOD  COOK  BOOK 

Doughnuts 
4  cups  sugar,  3  cups  buttermilk,  8  eggs,  3  tsp.  soda, 
11/4  tsp.  salt,  1  grated  nutmeg,  2  tbsp.  hot  lard. 
This   makes  7   dozen.      (Very   fine.) 

— Mr.  Jos.  Moore,  Chef. 


Baked  Ham 

2  hams,  sliced,  2  cups  brown  sugar,  2  tbsp.  mustard, 
2  quarts  milk.    Serve  100. 

— Mr.  Jos.  Moore,  Chef. 


Steamed  Salmon  Loaf 

15  cans  salmon,  7  cups  butter,  15  cups  cracker 
crumbs,  18  eggs,  1  tsp.  salt.  Mix  together,  form  in  loaves 
and  steam  1  hour  or  more.    Serves  100  people. 

— Mr.  Jos.  Moore,  Chef. 

Oat  Meal  Muffins 

12  cups  sour  milk,  20  cups  outmeal,  12  tbsp.  sugar, 
6  eggs,  1  cup  butter,  8  cups  flour,  12  tsp.  soda,  1  tsp. 
salt.    For  100.  —Mr.  Jos.  Moore,  Chef. 

Russian  Rocks 

6  cups  brown  sugar,  21/2  cups  butter,  12  eggs,  2  tsp. 
soda,  1  tsp.  each  of  cinnamon  and  cloves,  12  cups  flour, 
2  cups  milk,  i/^  cup  walnuts,  1  cup  raisins. 

Drop  from  a  spoon.    Makes  150. 

— Mr.  Jos.  Moore,  Chef. 

313 


NEIGHBORHOOD  COOK  BOOK 


SATISFACTORY   FOOD    COMBINATIONS 

With  soup,  pass  olives  and  celery  or  radishes. 

With  MEATS  and  FISH,  it  is  customary  to  serve 
one  starchy  vegetable  and  one  green  vegetable;  the 
latter   is   often   served   in   the    form    of   salad. 

With  ROAST  BEEP,  serve  potatoes,  Franconia 
style,  mashed  or  scalloped  and  any  one  of  the  follow- 
ing vegetables:  egg  plant,  cauliflower,  Brussels 
sprouts,  tomatoes  stewed  or  scalloped,  onions,  squash, 
green  corn,  beet  gi'eens,  new  beets,  peas,  salsify  and 
macaroni.  If  a  salad  is  the  choice,  let  it  be  of  endive, 
cress,  celery  or  lettuce  with  French  dressing.  Brown 
saxide  and  grated  horse-radish  are  suitable  accompani- 
ments. 

DESSERT:  Pineapple  Tapioca  Whip,  Pineapple 
Sponge,  or  a  similar  light  dish. 

With  BEEF  STEAK  or  LAMB  CHOPS,  let  potatoes 
be  baked,  French  fried  or  German  fried  or  creamed, 
or  sweet  potatoes  baked  or  broiled;  the  other  vege- 
tables should  be  the  same  as  for  roast  beef. 

DESSERT:     Cottage  pudding.  Prune  Whip. 

With  STEWED  or  BRAISED  BEEF,  serve  boiled 
potatoes,  parsnips,  turnips,  carrots,  onions,  peas  or 
beans. 

DESSERT :  Apple,  prune  or  cranberry  pie,  ginger- 
bread or  chocolate  cake  with  whipped  cream. 

With  BOILED  MUTTON  or  LAMB,  serve  boiled 
potatoes,  turnips,  salsify,  onions,  carrots,  cauliflower, 
Brussels  sprouts,  sting  beans,  and  caper  sauce. 

314 


NEIGHBORHOOD  COOK  BOOK 

DESSERT:  Serve  rice  pudding,  baked  tapioca 
pudding  or  fruit  shortcake. 

With  ROAST  LAMB,  serve  potatoes,  green  peas, 
string  beans,  spinach,  beet  greens,  summer  squash, 
new  turnips,  asparagus,  and  mint  sauce  or  mint  jelly. 

DESSERT:  Custard  or  rhubarb  pie,  custard  souf- 
fle, chocolate  eclairs,  brown  betty  with  rhubarb, 
sponge  cake  with  strawberries,  prune  roly-poly 
(baked). 

With  ROAST  MUTTON,  choose  from  the  same 
vegetables  as  for  roast  beef;  serve  also  red  currant 
jelly,  baked  bananas,  bananas  or  pineapple  fritters. 
Instead  of  dessert,  have  toasted  crackers,  celery  and 
cheese. 

With  ROAST  CHICKEN  or  TURKEY,  serve  mash- 
ed potatoes,  sweet  potatoes  Southern  style,  hominy, 
rice,  squash,  onions,  celery  raw  or  creamed,  sweet 
pickle,  jelly  or  cranberry  sauce. 

DESSERT :  Ice  Cream,  sherbet,  pumpkin  pie, 
steamed  pudding. 

With  ROAST  PORK,  serve  white  potatoes  or  sweet 
potatoes,  squash,  spinach,  creamed  cabbage,  scalloped 
tomatoes,  parsnips,  and  apple  sauce,  especially  cider 
apple  sauce. 

DESSERT:  Baked- Indian  pudding,  bread  pudding 
with  jelly  and  meringue,  ginger  ice-cream,  pumpkin 
pie,  prune  and  orange  marmalade,  stewed  figs  with 
lemon  jelly. 

With  BREADED  CHOPS,  mutton,  lamb  or  veal, 
pass  scalloped  potatoes,  and  tomatoes. 

315 


NEIGHBORHOOD  COOK  BOOK 

With  HOT  BAKED  HAM,  serve  currant  jelly 
sauce,  sweet  potatoes  Southern  style,  spinach,  sprouts 
or  cauliflower. 

With  BOILED  FRESH  FISH,  serve  boiled  potatoes, 
peas,  parsnips,  pickle  or  egg  sauce. 

DESSERT :  Rhubarb  or  lemon  pie,  pineapple  Bavar- 
ian Cream,  coffee  jelly  with  whipped  cream,  straw- 
berry shortcake,  cottage  pudding,  with  strawberry 
hard  sauce. 

With  FRIED  FISH,  serve  peas,  French  fried  pota- 
toes, (with  no  sauce)  creamed  potatoes  or  potatoes 
in  a  sauce,  and  cucumbers  with  French  dressing. 

With  BAKED  FISH,  serve  HoUandaise  or  drawn 
butter  sauce  and  sliced  tomatoes  or  cold  slaw,  mashed 
potatoes  and  peas.  Cheese  croquettes  or  sotiffle, 
crackers,   and  celery  may  follow. 

With  CREAMED  FRESH  FISH,  have  baked  pota- 
toes and  buttered  beets;  follow  with  toasted  crackers, 
cheese,  lettuce   salad  with  French   dressing. 

With  CHICKEN  CROQUETTES,  provide  peas. 

With  FISH  CROQUETTES  or  LOBSTER  CUT- 
LETS, serve  sauce  tartare. 

With  RICE,  HOMINY,  or  MACARONI  CROQUET- 
TES, cheese  sauce  is  appropriate.  When  served  as  a 
vegetable  with  meat,  the  sauce  served  with  the  meat 
suffices. 

With  HOT  APPLE  PIE,  BAKED  INDIAN  PUD- 
DING or  BAKED  APPLE  TAPIOCA  PUDDING, 
serve  vanilla  ice-cream,  w^hipped  cream,  or  simply 
cream  and  sugar. 

316 


NEIGHBORHOOD  COOK  BOOK 

HELPFUL  HINTS 

Put  baking  soda  in  a  mustard  plaster  to  keep  from 
blistering. 

Put  baking  soda  in  flax  seed  meal  poultice  to  make 

it  light. 

Sprinkle  bread  crumbs  thickly  over  meat  roast  be- 
fore putting  in  oven.    Looks  well — ^tastes  better. 

The  best  duster  for  velvet  or  plush  is  a  piece  of 
clean  chamois  leather,  wrung  out  of  cold  water. 

To  restore  gilt  frames,  rub  with  a  sponge  moistened 
with  turpentine. 

For  setting  color  in  goods:  1  tsp.  sugar  of  lead 
in  a  pail  of  hot  water.    Let  cool  and  soak  a  half  hour. 

When  starching  colored  goods,  dissolve  a  piece  of 
alum  the  size  of  a  walnut  in  every  pt.  of  starch,  and 
the  colors  will  stay  bright  a  long  time. 

When  packing  away  winter  clothes,  fill  little 
cheesecloth  bags  with  this  mixture,  and  place  among 
the  clothes:  1  oz.  each  of  powdered  cloves,  caraway 
seeds,  nutmeg,  mace,  cinnamon,  and  tonca  beans.  To 
these  add  6  oz.  of  orris  root,  (powdered). 

Cracks  in  rubber  overshoes  may  be  mended  with 
surgeon's  adhesive  plaster.  The  heels  will  not  wear 
out  so  quickly  if  a  piece  of  rubber. or  thick  felt  is 
fitted  in  and  covered  with  the  plaster. 

A  thin  cold  starch  makes  an  excellent  window  wash. 
Rub  it  over  the  glass  with  a  clean  piece  of  cloth;  then 
rub  the  glass  dry  with  a  piece  of  chamois. 

To  make  whipped  cream  of  evaporated  milk,  scald 
a  small  can  of  milk  in  double  boiler.  Chill  it  on 
ice  and  beat  until  stiff.     Add  3  tsp.  powdered  sugar 

and  vanilla. 

317 


NEIGHBORHOOD  COOK  BOOK 

To  make  beef  more  tender  and  improve  flavor,  soak 
for  an  hour  in  1  qt.  of  water  and  1  tsp.  vinegar. 

"When  putting  curtains  on  brass  rods,  put  a  thimble 
over  the  end  of  the  rod,  and  curtain  will  go  on 
smoothly. 

An  easy  way  to  remove  Wall  Paper  is  to  brush  with 
alum  water;  let  dry  and  paper  will  come  off  easily. 

Six  cloves  added  to  vegetable  soup  will  give  a 
new  and  delicious  flavor. 

Milk  will  keep  sweet  longer  in  a  shallow  pan 
than  in  a  pitcher. 

A  small  quantity  of  green  sage  or  cinnamon  in 
a  pantry,  will  keep  out  red  ants. 

The  hand  should  be  dipped  in  cold  water  before 
making  pastry. 

If  vegetables  boil  dry  and  scorch,  remove  instantly 
from  the  fire  and  place  kettle  in  a  shallow  pan  of 
cold  water.  Let  it  stand  2  or  3  minutes  before 
taking  up  the  food.  There  will  be  little  or  no  taste 
of  scorched  food. 


TRY  THESE: 

Rubbing  tough  meat  with  a  cut  lemon. 

Bacon  fat  for  frying  chicken  and  game. 

Steaming  a  stale  loaf  of  bread  to  freshen  it. 

Dipping  sliced  onions  in  milk  before  frying. 

Fried  sweet  apples  when  you  have  fried  liver  or 
kidney.  ^  ^1 

Heating  dry  coffee   before   pouring  on  the  water. 

Pouring    vinegar    over    fresh    fish    to    make    the 
scales  come  off  easily. 

Adding  lemon  juice  to  the  water  in  which  rice  is 
boiled  to  keep  the  grains  separate. 

318 


NEIGHBORHOOD  COOK  BOOK 


THE  WOMEN'S  WORK 

Meetings  of  the  Union  are  held  on  the  first  and  third 
Thursdays  of  each  month.  On  the  first  Thursday  the 
general  business  meetings  are  held  and  sewing  is  done 
either  for  the  church  or  charity.  On  the  third  Thursday 
the  missionary  departments  hold  their  meetings,  for 
which  programs  of  real  interest  are  provided. 

The  Home  Service  Department,  as  its  name  indicates, 
gives  the  first  attention  to  the  needs  of  the  local  church. 
Something  of  the  aggressive  character  of  its  work  may 
be  noted  in  the  prompt  payment  of  a  five  thousand  dollar 
pledge  to  the  Building  Fund. 

Much  of  the  work  of  thi«.  department  is  done  through 
five  circles.  These  hold  frequent  meetings  which  promote 
sociability  and  enlist  more  workers  and  add  to  the  earn- 
ing power  of  the  Home  Service  Department. 


319 


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